Heat large skillet on medium-high heat. Add remaining olive oil to pan; swirl to coat. Stir in remaining chopped garlic, tomatoes, crushed red pepper flakes, and sugar. Cook 6-8 minutes until tomatoes start to pop. Add arugula, lemon zest + juice, and continue to cook for 2-3 minutes. Season with salt and pepper, to taste; add squash strands, fresh basil, and pine nuts. Lightly toss all ingredients and finish off with feta and parm. Enjoy!