Linguine with Zucchini

From Kristi G.

4 c. shredded zucchini (I combined zucchini and butterstick squash)
3 Tbsp. olive oil
2 Tbsp. finely minced garlic
1/4 tsp. crushed red pepper flakes
kosher salt, to taste
12-14 oz. long pasta(linguine)
1/2 c. grated Parmesan cheese
1/2 c. crumbled feta cheese
1/4 c. chopped fresh basil

Boil water for pasta. Rinse and dry zucchini then trim and discard ends. Cut zucchini in half crosswise. Shred each half lengthwise using the largest holes of a hand grater, but stopping and turning the zucchini when you reach the seedy core. Shred until you have 4 cups. Blot shredded zucchini as dry as possible with paper towels.
Heat oil in a large, heavy skillet over medium heat. When skillet is hot, add garlic and pepper flakes and saute only a minute or less until garlic starts to take on color.
Add zucchini and cook and stir until softened but still bright green, 5-6 minutes. Taste and season with salt. Set aside in pan.
Cook pasta until al dente in salted water, according to package directions. Drain pasta and return to pot in which it was cooked. Stir in Parmesan and feta.
Add cooked zucchini mixture to pasta and toss to blend. Stir in basil, then season with salt as needed.