Prep the zucchini by washing and slicing into thin rounds. Sprinkle with salt and let sit for 5-10 minutes, then pat dry.

Cook the pasta in boiling salted water until al dente (8-10 minutes). Drain and rinse under cold water, then combine with spinach and artichoke hearts.

Sauté diced red onion in olive oil until soft (3-5 minutes). Transfer to the mixing bowl with pasta and veggies.

Caramelize the salted zucchini slices in the skillet until golden brown (3-6 minutes), and char half a lemon cut side down.

Blend fresh basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, olive oil, and lemon juice in a blender until smooth. Season with salt.

Pour half the dressing over the pasta mixture and toss gently to combine. Add more dressing if desired just before serving.