Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced onion. Sauté until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Add diced zucchini, yellow squash, and bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and fresh spinach leaves. Cook for an additional 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Add the cooked pasta to the skillet with the vegetables. Toss everything together until well combined. Season with salt and pepper to taste.
If desired, sprinkle grated Parmesan cheese over the pasta and vegetables and toss to combine.
Serve the pasta primavera hot, garnished with fresh basil leaves if desired.
This pasta primavera is a great way to showcase the vibrant flavours of fresh summer vegetables.