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Place your zucchini on a clean towel and sprinkle with salt. Allow the zucchini to sit for 5-10 mins then pat dry.
Meanwhile, cook pasta according to package instructions until al dente. Drain and rinse with cold water then add to a mixing bowl with the spinach and artichoke hearts.
Place a large skillet over medium heat with 1 tbsp of oil. Once hot, add the onions with a pinch of salt and sauté until softened then transfer to the bowl.
Add the lemon halves and zucchini to opposite sides of the hot skillet cut side down. Cook the zucchini undisturbed until it begins to caramelize, then flip and repeat. Cook the lemon undisturbed until the bottoms have caramelized. Remove from heat and add the zucchini to the mixing bowl.
To a blender cup, add the basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, the remaining oil, juice of the cooked lemon and a pinch of salt. Blend until smooth. Taste and adjust seasonings as needed.
Pour half the dressing over the pasta and mix to combine. Add more dressing as desired.