Bring a large pot of salted water to a rolling boil. Add your choice of dry pasta and cook until al dente, about 8-10 minutes, or according to package directions. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta and set aside.

Trim the ends of the zucchini and halve them lengthwise. Shred the zucchini using a box grater or food processor until fluffy, ensuring it holds moisture well in the sauce.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 minutes. Stir in crushed red pepper flakes and minced garlic, cooking for an additional minute.

Add shredded zucchini, kosher salt, black pepper, and half of the fresh herbs to the skillet. Stir together and cover, letting it cook on medium-low heat for about 15 minutes.

Once the zucchini is tender, stir in heavy cream and remaining fresh herbs. Heat through for 2-3 minutes, then mix in grated Romano cheese until melted and creamy, adjusting consistency with reserved pasta water.

Combine the cooked pasta with the sauce in the skillet, tossing to coat. Alternatively, serve the sauce spooned over pasta on individual plates, garnishing with additional fresh herbs.