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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