Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

Add zucchini and bell pepper, cooking for 3-4 minutes until tender. Stir in cherry tomatoes and spinach, cooking until spinach wilts.

In a mixing bowl, combine the cooked pasta with the sautéed vegetables. Drizzle with lemon juice and season with salt and pepper. Toss to combine.

Serve warm or at room temperature, garnished with Parmesan cheese and fresh basil.