Slice the zucchini into half-moons, sprinkle with salt, and let sit for 5-10 minutes. Pat dry before cooking.

In a pot, bring salted water to a boil, cook pasta until al dente (8-10 min), drain, and rinse under cold water. Combine with fresh spinach and artichoke hearts.

In a skillet, heat olive oil over medium, sauté red onion with salt for 5-7 minutes until translucent, then transfer to pasta bowl.

In the same skillet, sauté zucchini and cut sides of lemon for 3-6 minutes until caramelized, then add to mixing bowl.

Blend fresh basil, parsley, lemon zest, garlic, pepitas, vegan yogurt, miso, oil, lemon juice, and salt until smooth.

Pour half of the dressing over pasta mixture, toss to combine, and adjust dressing to taste.