1 large zucchini, cut into 3/4 inch half moons

8 oz orecchiette pasta

2–3 cups spinach, roughly chopped

1 jar (6.5 oz) marinated artichoke hearts, diced

3 tbsp extra virgin olive oil

1/2 medium red onion, diced

1 medium lemon, fully zested and halved

1/4 cup fresh basil, stems removed

1/4 cup fresh parsley, stems removed

1–2 cloves garlic, grated (to taste)

3 tbsp pepitas or sunflower seeds

1/4 cup plain unsweetened plant-based yogurt

1 tsp yellow miso paste

Kosher salt, to taste

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Place zucchini pieces on a clean towel and sprinkle with a pinch of salt. Let sit for 5–10 minutes to draw out water, then pat dry.
Bring a pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain, rinse with cold water, and transfer to a large bowl with spinach and artichokes.
Heat 1 tbsp olive oil in a skillet over medium heat. Add onions with a pinch of salt and sauté until softened. Transfer to the mixing bowl.
Place lemon halves and zucchini in the skillet, cut side down. Cook zucchini undisturbed for 3 minutes until caramelized, then flip and repeat. Cook lemons for 5–6 minutes until caramelized. Transfer zucchini to the bowl.
In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, remaining oil, juice from cooked lemons, and a pinch of salt. Blend until smooth, adjusting salt to taste.
Pour half the dressing over the pasta mixture and toss to coat. Add more dressing as desired and serve.