Sprinkle zucchini with salt and let sit for 5–10 minutes to draw out moisture. Pat dry with paper towel.

Bring salted water to a boil. Cook pasta until al dente, about 8–10 minutes. Drain, rinse under cold water, and combine with spinach and artichoke hearts in a mixing bowl.

Heat oil in a skillet. Sauté diced onions for about 3–5 minutes until soft. Transfer to the mixing bowl.

In the same skillet, add zucchini cut side down. Caramelize for 3–6 minutes until golden brown. Slice and add to the mixing bowl.

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

Pour dressing over pasta mixture, toss gently to combine. Adjust seasoning and add more dressing as desired.