Goat Cheese Pasta with Spinach and Artichokes

Ingredients

• Kosher salt and freshly ground black pepper
• 8 ounces dried orecchiette (or your favorite short pasta)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced shallot
• 3 garlic cloves, minced
• Pinch of crushed red-pepper flakes
• Grated zest of 1 lemon
• 6 cups packed fresh spinach leaves
• One 14-ounce can quartered artichoke hearts, drained
• 5 ounces (1 small log) goat cheese (see note)
• 2 tablespoons fresh lemon juice (from 1 large lemon)
• 3 tablespoons chopped fresh basil, for garnish