Boil a large pot of water, salt generously, and cook pasta to al dente, according to package directions. Drain and set aside.

Meanwhile, melt 1 Tablespoon of the butter in a large skillet over medium heat. Add red pepper flakes and 1 clove of the minced garlic. Cook for 30-60 seconds, just until fragrant. Stir in the breadcrumbs and cook until golden, 1-2 minutes. Transfer breadcrumbs to a bowl or plate, wipe out the skillet, and return it to medium heat.

Add olive oil and remaining 2 Tablespoons butter to the skillet, followed by the chopped onion. Sauté for 3-4 minutes, until the onion begins to become tender, then add the chopped zucchini, corn, remaining clove of minced garlic, and Italian seasoning. Sauté for another 3-4 minutes, stirring occasionally, until tender and fragrant.

Add wine or broth and lemon juice to the pan. Bring to a simmer, and let everything bubble for 1-2 minutes.

Add drained pasta to the skillet followed by the Parmesan. Toss well.

Sample and season with salt and pepper to taste. Divide into portions and sprinkle with the toasted breadcrumbs and more Parmesan, as desired. Enjoy right away!