Bring a large pot of salted water to a boil. Add 12 ounces of dry pasta and cook until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.

Trim the ends of the zucchini. Halve each zucchini, scoop the seeds, and shred them using a grater or food processor. Set aside.

In a large skillet, heat ¾ cup of olive oil over medium-high heat. Add 1 cup of diced sweet onion and sauté for about 3 minutes until translucent.

Stir in 1½ tablespoons of minced garlic and a pinch of crushed red pepper flakes. Cook for an additional minute.

Add shredded zucchini to the skillet with salt, pepper, and half of the herbs. Cover and cook for 15 minutes, stirring occasionally until tender.

Uncover and pour in 1 cup of heavy cream, stirring to combine. Add remaining herbs and heat through for about 2-3 minutes.

Toss the cooked pasta into the sauce, coating well. Garnish with extra herbs before serving.