Cook the Pasta: Bring a large pot of salted water to a boil. Add dry pasta, cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Prepare the Zucchini: Trim ends of two medium zucchinis and slice in half. Shred zucchini using a box grater for a fine texture.

Sauté the Onions: Heat olive oil in a skillet over medium-high heat. Add diced sweet onion, sauté for about 3 minutes until softened.

Add Garlic and Spices: Stir in crushed red pepper and minced garlic. Cook for an additional minute, until garlic is fragrant.

Incorporate Zucchini and Herbs: Add shredded zucchini with salt, pepper, and half of the fresh herbs. Stir and simmer for 15 minutes until zucchini is tender.

Creamy Finish: Pour in heavy cream and stir in remaining herbs. Let the sauce heat through for 2-3 minutes until slightly thickened.

Add Cheese and Adjust Consistency: Stir in Romano cheese until melted. Add reserved pasta water as needed to adjust thickness.

Combine Pasta and Sauce: Toss cooked pasta with the sauce until well coated. Serve hot, garnished with fresh herbs.