Begin by salting the diced zucchini and letting it rest for 5-10 minutes. Pat dry with paper towels.

Bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8-10 minutes. Drain, rinse under cold water, and combine with spinach and artichoke hearts in a bowl.

In a skillet, heat olive oil and sauté diced red onion until softened and translucent, about 4-5 minutes. Add to the mixing bowl.

In the same skillet, sauté pat-dried zucchini and halved lemons until golden and tender, about 3-6 minutes. Add to the mixing bowl.

In a blender, blend basil, parsley, lemon zest, minced garlic, pepitas, plant-based yogurt, miso paste, olive oil, and cooked lemon juice until creamy, about 30 seconds.

Pour half the dressing over the pasta mixture, toss gently to combine, and adjust seasoning with salt or extra dressing as desired. Serve immediately or keep extra dressing on the side.