Spaghetti with Zucchini and Squash

Ingredients

• Kosher salt
• 1 pound spaghetti
• 2 tablespoons olive oil, plus more for serving
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, smashed and sliced
• 2 shallots, sliced
• 2 zucchini (about 1 pound), cut into long, thin strands
• 1 yellow squash (about 8 ounces), cut into long, thin strands
• 1 teaspoon lemon zest plus 1 tablespoon lemon juice
• 3 cups baby arugula
• 1 cup grated ricotta salata

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