Boil pasta in salted water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until translucent.
Stir in bell pepper, zucchini, yellow squash, and cook for about 5 minutes.
Add cherry tomatoes, corn, and spinach. Cook until spinach wilts.
Mix in black beans, Italian seasoning, salt, and pepper.
Add the cooked pasta to the skillet and toss everything together.
Sprinkle with Parmesan cheese and fresh basil. Serve warm.