Prep the zucchini and let it rest with salt for 5-10 minutes to draw out moisture.

Boil salted water and cook pasta until al dente, around 8-10 minutes; drain and cool.

Sauté chopped onions in olive oil over medium heat for 5-7 minutes until translucent.

Sear zucchini and halved lemons in the skillet for 6 and 5 minutes respectively until caramelized.

Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, olive oil, and lemon juice until smooth.

Combine pasta, sautéed onions, zucchini, and lemon in a bowl; toss with half the dressing and adjust to taste.