Spaghetti with Zucchini and Squash

INGREDIENTS

Kosher salt

1 lb

spaghetti

2 tbsp

olive oil, plus more for serving

1/2 tsp

red pepper flakes

2 cloves

garlic, smashed and sliced

shallots, sliced

zucchini (about 1 pound), cut into long, thin strands

yellow squash (about 8 ounces), cut into long, thin strands

1 tsp

lemon zest plus 1 tablespoon lemon juice

3 cups

baby arugula

1 cup

grated ricotta salata