Start by washing your zucchini and slicing it into thin rounds. Sprinkle the slices with salt and let them sit for about 5 to 10 minutes.

In a large pot, bring salted water to a rolling boil. Add your favorite pasta and cook until al dente, typically around 8 to 10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with fresh spinach and marinated artichoke hearts. Gently fold until evenly distributed.

Heat a tablespoon of olive oil in a skillet over medium heat. Add finely chopped red onion and sauté until translucent, about 3 to 4 minutes.

In the same skillet, add zucchini slices and lemon halves, sear for about 3 to 4 minutes until golden brown. Add to the mixing bowl.

To create the dressing, blend fresh basil, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, lemon juice, and salt until smooth.

Drizzle half of the creamy dressing over the pasta and vegetable mixture. Toss gently to coat. Adjust seasoning as desired.