Prepare Zucchini: Slice the zucchini into thin rounds and sprinkle with salt. Let sit for 5-10 minutes to draw out moisture, then pat dry.

Cook Pasta: In a pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

Sauté Onions: In a skillet, heat olive oil over medium heat. Add diced red onion and sauté for 4-5 minutes until softened.

Caramelize Vegetables: Add zucchini and lemon halves to the skillet, cook for 5-7 minutes until caramelized. Transfer veggies to the mixing bowl.

Blend Dressing: In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, lemon juice, olive oil, and salt. Blend until smooth.

Combine: In the mixing bowl, add cooked pasta and half of the dressing. Toss gently until coated, adjusting with more dressing if needed.