Prepare the zucchini by slicing it thinly and sprinkling with salt. Let sit for 15 minutes, then pat dry.

Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Sauté finely chopped red onion in olive oil over medium heat for about 5 minutes until softened. Transfer to a mixing bowl.

In the same skillet, caramelize zucchini slices for 3-6 minutes until golden brown, then set aside.

Make the dressing by blending basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, olive oil, lemon juice, and salt until smooth.

Combine the sautéed onion, pasta, caramelized zucchini, and spinach in the bowl. Pour in dressing and toss gently.

Serve chilled or at room temperature, sprinkled with pepitas.