Chop and dice all the veggies. Heat a large skillet over medium-high heat. Add olive oil and garlic and heat, while stirring, until fragrant. About one minute. Add red bell pepper, zucchini, corn, and tomatoes. Add salt and red pepper to taste. Stir while cooking until veggies reach desired tenderness. A few minutes is all it takes. Stir in Barilla Marinara Sauce and spinach. Stir over heat until sauce is warmed through and spinach leaves begin to wilt. Pour over pasta and toss to coat. Serve immediately, topped with pine nuts and parmesan, optional.