Bring a large pot of salted water to a boil over high heat. Cook pasta according to the directions on the pasta until it is al dente. Remove from heat and drain. Place pasta in a large bowl and set aside.

In a large skillet, heat oil over medium heat. Once hot, add tomatoes, garlic, salt, and pepper. Cook for 2 to 3 minutes, stirring often, until the tomatoes begin to soften. Stir in zucchini and squash, cooking until tender, about 3 to 4 minutes. Stir in corn and cook for about 1 minute, stirring constantly.

Add the vegetables to a large bowl with the pasta, along with arugula, basil, and remaining 3 Tablespoons oil. Toss until everything is mixed and coated well.

Serve in a serving bowl topped with large dollops of ricotta and grated parmesan.