Slice the zucchini into thin rounds and sprinkle them with salt. Let sit for 5-10 minutes, then pat dry.

Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, fresh spinach, and marinated artichoke hearts. Gently toss together.

Heat olive oil in a skillet over medium heat. Sauté chopped red onion for about 5 minutes until softened. Add to the mixing bowl.

In the same skillet, sear zucchini rounds and halved lemons for about 3-4 minutes until golden. Transfer to the mixing bowl.

Blend fresh basil, parsley, lemon zest, minced garlic, pepitas, vegan yogurt, miso paste, olive oil, lemon juice, and a pinch of salt until smooth.

Pour half of the dressing over the pasta mixture, gently folding to combine. Adjust seasoning with more dressing as needed.