Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
Add the zucchini, yellow squash, and bell pepper to the skillet. Cook until the vegetables are tender.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
Add the cooked pasta to the skillet and toss to combine with the vegetables.
Stir in the fresh basil and season with salt and pepper to taste.
Serve warm, topped with grated Parmesan cheese.
