Cooking Instructions

• Cook the pasta according to package directions and reserve one cup of the pasta water.
• Cut the zucchinis in half the long way and remove seeds and ends. Shred on large holes of a box grater or use the shredder blade of a food processor. Set aside.
• While pasta is cooking, heat a large skillet over medium high heat and add olive oil and once hot, add the onion and saute for three minutes.
• Add the pepper flakes and garlic and cook one minute then add the zucchini, salt, pepper, half the basil, half the oregano and half the mint. Bring up to a bubble, cover and reduce heat to medium low and cook for 15 minutes, stirring occasionally and making sure the mixture doesn’t stick.
• After 15 minutes, remove the cover and add the cream and the remaining herbs and bring up to heat.
• Add the Romano cheese and if too thick, add some pasta water to thin the sauce, then serve either mixed with the pasta or served on the side.