Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente. Before draining, reserve one cup of pasta water for later. Drain the pasta and set aside. I recommend tossing the cooked pasta with a drizzle of olive oil to prevent it from sticking together while you prepare the sauce.

While the pasta cooks, trim the ends and halve the zucchinis lengthwise. Remove the seeds, then shred the zucchini using the large holes of a box grater or the shredder blade of a food processor. Set the shredded zucchini aside until ready to use.

Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the diced sweet onion and sauté for about 3 minutes until softened. Add a pinch of crushed red pepper flakes and the minced garlic, cooking for one more minute until fragrant. This creates a flavorful base for the zucchini sauce—sometimes I like to add a touch more red pepper for an extra kick.

Add the shredded zucchini from Step 2 into the skillet along with the kosher salt, ground black pepper, half of the chopped fresh basil, half the oregano, and half the mint. Increase the heat to bring the mixture to a gentle bubble, then cover and reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally and checking to make sure the mixture doesn't stick to the bottom.

After 15 minutes, remove the skillet cover and stir in the heavy cream, along with the remaining chopped basil, oregano, and mint. Bring the sauce back up to heat, letting it warm through and thicken slightly.

Stir the finely grated Romano cheese into the hot zucchini sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until it reaches your desired consistency. Toss the cooked pasta from Step 1 with the sauce, or serve the sauce spooned over the pasta. To make the dish even more delicious, I like to finish by scattering extra fresh basil, oregano, and mint on top just before serving.