Step 1

In a tea kettle, boil 3 1/2 cups water.

Step 2

In a large skillet, combine tomatoes, salt, oil and garlic, then place spaghetti on top. Add lemon zest, then Swiss chard stems.

Step 3

Pour boiling water over pasta; you'll want about 1 inch covered.

Step 4

Cover with lid, return to a boil and cook for 5 to 8 minutes.

Step 5

Add the greens (chard and kale leaves, plus a handful of arugula), then cook until the pasta is al dente, 4 to 5 minutes more.

Step 6

Top with grated Parmesan.