Start by slicing your zucchini into half-moons, then sprinkle generously with salt. Allow it to sit for 5 to 10 minutes; this will draw out excess moisture. Once it's glistening and slightly soft, pat the zucchini dry with a clean towel.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook until al dente, typically around 8-10 minutes. Drain and rinse under cold water to stop the cooking process, then combine with spinach and marinated artichoke hearts.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped red onions with a pinch of salt, sauté until softened, about 5-7 minutes. Transfer onions to the mixing bowl with pasta and veggies.

In the same skillet, increase the heat slightly and add the zucchini slices, cut-side down. Let them caramelize for about 3 minutes until golden brown. Add your halved lemon, cut side down, and cook for an additional 5-6 minutes. Transfer to the pasta salad bowl.

For the dressing, add fresh basil, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, lemon juice, and olive oil to a blender. Blend on high until smooth and creamy, about 30 seconds. Adjust salt as needed.

Drizzle half of the dressing over the pasta salad mixture and gently toss until everything is evenly coated. Reserve the extra dressing for serving on the side.