1Cook spaghetti as directed on package; drain.
2Meanwhile, in 10- to 12-inch skillet, heat butter and oil over medium to medium-high heat until butter is melted. Add garlic; cook 1 minute. Add tomatoes and zucchini; sauté 5 minutes.
3Add corn kernels and bell pepper; cook about 5 minutes, stirring occasionally.
4Stir in balsamic vinegar. Top with basil and cheese. Serve over cooked spaghetti. If desired, serve with extra Parmesan cheese.