Makes 4 servings.

4 cloves Red Dog garlic, thinly sliced
1 1/2 pounds Red Dog zucchini (about 3 medium), grated
3 ears Red Dog sweet corn, kernels cut off the cobs
2 1/2 ounces Parmesan cheese, shredded (about 2/3 cup)
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more as needed
3/4 teaspoon freshly ground black pepper, plus more as needed
12 ounces dried short pasta, such as campanelle
1/2 cup heavy cream

Bring a large pot of heavily salted water to a boil. Meanwhile, melt the butter in a large straight-sided skillet or medium pot over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the zucchini, half of the corn kernels, kosher salt, and black pepper. Cook, stirring occasionally, until the zucchini is caramelized, reduced, and meltingly tender, 18 to 25 minutes. (Add a splash of water to the pot if the vegetables start to stick to the bottom.) In the last 5 minutes of cooking, stir frequently to prevent burning or sticking, lightly mashing the zucchini with a wooden spoon as you mix.

When the zucchini ready, add the pasta to the boiling water and cook until al dente, 7 to 10 minutes. Meanwhile, add the heavy cream to the zucchini, stir to combine, and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the sauce slightly thickens, 3 to 5 minutes. Reduce the heat to low. Add the Parmesan and stir until the cheese is melted.

Reserve 1/2 cup of the pasta water, then drain the pasta. Add the pasta and remaining corn kernels to the sauce. Stir until the pasta is well coated, adding some of the reserved pasta water a little at a time as needed to get a saucy consistency. Taste and season with more kosher salt and black pepper as needed.