Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add 12 oz of your preferred dry pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Remember to reserve 1 cup of the pasta water before draining the pasta in a colander. Set the pasta aside while you prepare the creaminess of the zucchini sauce.

While the pasta cooks, take 2 1/2 lbs of firm zucchini, trim the ends, and slice them in half lengthwise. Use a spoon to scoop out the seeds, then shred the zucchini using a box grater or a food processor. You should have about 4 cups of shredded zucchini. Set it aside.

In a large skillet, heat 3/4 cup of extra-virgin olive oil over medium heat. Once the oil is shimmering, add 1 cup of diced sweet onion and sauté for about 3 minutes, allowing it to become translucent. Next, stir in 1 1/2 tablespoons of minced fresh garlic and a pinch of crushed red pepper flakes, cooking for an additional minute until fragrant.

Add the shredded zucchini to the skillet, along with 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, and half of your chopped fresh herbs—2 tablespoons each of basil, oregano, and mint. Stir well to combine, then cover the skillet and let it simmer on low heat for 15 minutes.

After the zucchini has simmered and softened, carefully remove the skillet cover. Stir in 1 cup of heavy cream and the remaining fresh herbs, warming through for a couple of minutes. Sprinkle in 3/4 cup of finely grated Romano cheese, stirring continuously until melted.

Finally, gently fold the cooked pasta into the creamy zucchini sauce in the skillet. Toss it all together until the pasta is well-coated in the fragrant sauce. Serve immediately, garnished with the remaining fresh herbs.