Cook Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add preferred dry pasta and cook until al dente, usually around 8–10 minutes. Reserve about 1 cup of the starchy pasta water before draining.

Prep Zucchini: Trim the ends of medium-sized zucchini. Halve lengthwise and scoop out seeds if large. Shred into fine pieces using a box grater or food processor.

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced sweet onion and sauté for about 3 minutes until softened. Add crushed red pepper flakes and minced garlic, stirring for an additional minute until fragrant.

Combine Zucchini Mixture: Add shredded zucchini to the skillet, season with salt, pepper, and half of fresh herbs. Cover and cook for about 15 minutes, checking occasionally.

Finish Sauce: Stir in heavy cream and remaining herbs, allowing to heat through for 3–5 minutes. Gradually mix in Romano cheese, adjusting thickness with reserved pasta water as needed.

Serve: Toss cooked pasta into the skillet with the sauce for thorough coating. Garnish with extra fresh herbs and serve.