1. Cook the pasta

Boil your favorite pasta according to the package directions. Before draining, scoop out one cup of pasta water—you might need it later to thin the sauce.

2. Prep the zucchini

Slice the zucchini in half lengthwise, remove the seeds, and shred it. If using a box grater, go for the large holes. A food processor makes this even easier.

3. Sauté the onions and garlic

Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about three minutes, until it starts to soften. Toss in the garlic and a pinch of red pepper flakes, cooking for another minute until fragrant.

4. Add the zucchini and herbs

Stir in the shredded zucchini along with half the basil, oregano, and mint. Season with salt and pepper. Let it cook, stirring occasionally, until the zucchini softens and releases its moisture—about 15 minutes. The goal is for it to break down into a silky, almost jam-like texture. If it starts to stick, lower the heat and add a splash of pasta water.

5. Add the cream and cheese

Pour in the heavy cream, stir, and let it heat through. Add the rest of the fresh herbs for a final burst of flavor. Then, mix in the grated Romano cheese. If the sauce is too thick, loosen it up with a bit of reserved pasta water.

6. Toss with pasta and serve

You can either mix the sauce directly with the pasta or serve it on the side. Garnish with extra cheese and fresh herbs before digging in.