Fill a large pot with water, adding a pinch of salt, and bring it to a boil. Once boiling, add the dry pasta and cook according to package instructions until al dente, about 8–10 minutes. Reserve 1 cup of the pasta water before draining.

Trim the ends off the zucchini, cut in half lengthwise, scoop out seeds, and shred using a box grater until you have about 4 cups of shredded zucchini.

In a large skillet over medium-high heat, drizzle in ½ cup of olive oil. Once hot, add the diced sweet onion and sauté for about 3 minutes or until softened and translucent.

Stir in crushed red pepper flakes and minced garlic. Cook for an additional minute until fragrant but not browned.

Add shredded zucchini with a sprinkle of kosher salt and black pepper. Add half of the fresh herbs. Cover, reduce heat to medium-low, and simmer for 15 minutes until zucchini is tender.

Uncover and stir in heavy cream and remaining herbs. Increase heat slightly and let it heat through until the sauce thickens, about 3–5 minutes.

Remove from heat and mix in grated Romano cheese until melted. Gradually stir in reserved pasta water until desired sauce consistency is achieved.

Toss the drained pasta into the skillet with the sauce, mixing to coat the pasta evenly. Serve hot, garnished with extra herbs.