In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with zucchini, mushrooms, corn and spinach. Set aside.

In a small mixing bowl, combine lemon zest, juice, olive oil, chives, red pepper, sea salt and black pepper; whisk well to combine.

Pour olive oil mixture over cooked pasta mixture; gently toss to combine.

Transfer to a serving bowl and serve immediately or cover and store in the refrigerator until ready to serve.

Serve chilled or at room temperature with a dollop of yogurt.