Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your dry pasta and cook until al dente, usually about 8–10 minutes. Reserve 1 cup of the pasta cooking water before draining the rest, and toss the drained pasta with a splash of extra-virgin olive oil to prevent sticking.

While your pasta cooks, take the medium-sized zucchini and trim off the ends. Slice them in half lengthwise, then use a box grater or a food processor to shred the zucchini thoroughly. Set the shredded zucchini aside.

In a large skillet, heat a couple of tablespoons of extra-virgin olive oil over medium heat for about 1 minute. Add finely chopped sweet onion and sauté for 3 minutes until it turns translucent and fragrant. Toss in the minced garlic and crushed red pepper flakes, stirring for an additional minute.

Add the shredded zucchini to the skillet and season with kosher salt and ground black pepper to taste. Sprinkle in half of the fresh basil, oregano, and mint. Cover the skillet and let everything simmer on low heat for about 15 minutes, stirring occasionally.

Once the zucchini is tender, uncover the skillet and stir in the heavy cream and the remaining fresh herbs. Allow the mixture to heat through, then mix in the Romano cheese until it melts and the sauce thickens slightly.

Finally, add the cooked pasta directly to the skillet with the sauce. Gently toss everything together until well coated. Serve the dish warm, garnished with fresh herbs.