Place peas in a heatproof bowl, cover with boiling water. Stand for 30-60 seconds until bright green and tender. Drain.
Meanwhile, heat olive oil in a medium frying pan over medium heat. Add shallots, chilli and garlic. Cook for 1 minute until soft. Add peas and zucchini spaghetti. Increase heat to high, cook for 4 minutes or until just tender. Add ricotta and mint, toss gently to combine.
Sprinkle over Parmesan, season with salt and pepper. Serve with lemon.