Bring a large pot of generously salted water to a rolling boil. Add the dried pasta and prepare it according to the package instructions until it reaches an al dente texture.

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set it aside. If necessary, coat it lightly with a small drizzle of olive oil to keep the pieces from adhering to one another while the sauce is prepared.

While the pasta is cooking, remove the ends from the zucchini and slice each one lengthwise into halves. Scoop out the seeds.

Using the coarse side of a box grater or the shredding attachment of a food processor, grate the zucchini into shreds. Set the prepared zucchini aside.

Pour the extra-virgin olive oil into a large skillet and place it over medium-high heat.

Once the oil is hot, add the diced sweet onion. Sauté for approximately 3 minutes, or until the onion begins to soften.

Stir in the crushed red pepper flakes and minced garlic. Continue cooking for another minute, just until the garlic becomes aromatic.

Transfer the shredded zucchini to the skillet. Season with the kosher salt and black pepper, then add 1 tablespoon each of the chopped basil, oregano, and mint.

Increase the heat briefly until the zucchini mixture begins to bubble gently. Cover the skillet, lower the heat to medium-low, and cook for approximately 15 minutes.

Stir the mixture from time to time during cooking, checking the bottom of the skillet to ensure the zucchini does not stick.

Remove the lid after the 15-minute cooking period. Pour in the heavy cream and stir in the remaining 1 tablespoon each of basil, oregano, and mint reserved for the sauce.

Allow the mixture to heat through again, cooking just long enough for the cream to warm completely and the sauce to thicken slightly.

Stir the finely grated Romano cheese into the hot zucchini sauce until evenly incorporated.

If the consistency is thicker than desired, add the reserved pasta cooking water gradually, using only enough to loosen the sauce to the preferred texture.

Add the cooked pasta to the skillet and toss until thoroughly coated, or portion the pasta first and spoon the zucchini sauce over each serving.

Finish the dish with the additional 2 tablespoons each of fresh basil, oregano, and mint scattered over the top immediately before serving.