Slice the zucchini into thin rounds and sprinkle with salt. Let sit for 5-10 minutes to draw out moisture. Pat dry with a paper towel and set aside.

Bring salted water to a boil in a large pot. Add pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Heat a skillet over medium heat with olive oil. Add chopped red onions and sauté for 5-7 minutes until translucent. Transfer to a mixing bowl to cool.

In the same skillet, add zucchini rounds and cut lemon halves with cut-side down. Cook for about 6 minutes until caramelized. Flip lemon for even charring.

In a blender, combine fresh basil, parsley, lemon zest, minced garlic, pepitas, plant-based yogurt, miso paste, olive oil, lemon juice, and salt. Blend until smooth.

In the mixing bowl with the onions, add pasta, spinach, artichoke hearts, and caramelized zucchini. Pour in half the dressing and toss to coat. Adjust dressing and seasoning to taste.

Serve chilled or store in an airtight container in the fridge for up to 4-5 days.