Bring a pot of salted water to a boil. Add spaghetti and cook until al dente, according to package directions. Drain and add to a large serving bowl with the zucchini noodles. The heat from the cooked pasta will begin to cook the zoodles.

In the same pot over low heat, saute sliced garlic with the pepper flakes in olive oil. Cook 5 minutes or until garlic is tender and golden brown, taking care not to burn the garlic or it will become bitter.

Add the beans, tomatoes, and both kinds of noodles back into the pot and toss to coat with garlic olive oil. Heat until zucchini noodles have softened and beans are heated. Stir in basil or parsley. Season with sea salt if needed. Serve with Parmesan, if desired.