Step 1

Bring a large pot of salted water to a boil. Cook the pasta until al dente, then use tongs to transfer the pasta to a large bowl. Do not dump the pot!

Step 2

While the pasta is cooking, chop the kale, carrots (no need to peel!), and broccoli into a few big pieces. Wash them.

Step 3

Keeping the pot over high heat, throw the chopped veggies plus garlic into the pot and cook until the carrot is fork tender, 7 to 10 minutes.

Step 4

Transfer the veggies to a blender along with 1/2 cup of the pasta cooking water. Don't throw the water away yet!!

Step 5

Add the parm, parsley or basil, Better Than Bouillon, butter, EVOO, lemon juice, and pepitas to the blender. Blend until smooth, adding more pasta water as needed to get a smooth, saucy consistency. Taste and season with salt and pepper as desired -- I didn't have to add any salt because my pasta water was so salty, plus the parm and BTB are salty!

Step 6

Toss about HALF of the sauce with the pasta, adding more pasta water until it's saucy and glossy and coating the noodles.

Step 7

Garnish with parm and red pepper flakes and enjoy 😎