Start by washing and slicing the zucchini into half-moons. Sprinkle a pinch of salt over the slices and let them sit for about 15 minutes.

Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook your choice of pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with fresh spinach and chopped artichoke hearts. Toss to mix.

In a medium skillet, heat olive oil over medium heat. Add sliced red onion and sauté for 5 minutes until softened.

In the same skillet, add the salted zucchini slices cut-side down and lemon wedges. Cook for about 3-4 minutes on each side until golden.

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

Pour half of the creamy dressing over the pasta mixture and toss to combine.

Chill the prepared salad in the refrigerator for at least 30 minutes before serving.