Boil the pasta. Salt your water and cook until tender but still slightly firm. Before draining, scoop out about 1 cup of pasta water and set aside.

In a large skillet, warm olive oil over medium heat. Add garlic and cook for about 30 seconds until fragrant.

Add zucchini, bell pepper, and corn to the skillet. Cook for 4 to 6 minutes, stirring occasionally.

Stir in the tomatoes and a pinch of salt. Cook for 3 to 5 minutes until softened and starting to burst.

Combine the drained pasta with the vegetables in the skillet. Add a splash of reserved pasta water gradually until everything looks glossy.

Turn off the heat and add basil, pepper, and red pepper flakes. Adjust salt if necessary, and top with cheese and a squeeze of lemon if desired.