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!
While the pasta is cooking, chop the kale, carrots (no need to peel!), and broccoli into a few big pieces. Wash them.
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.
Transfer the veggies to a blender along with 1/2 cup of the pasta cooking water. Don't throw the water away yet!!
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!
Toss about HALF of the sauce with the pasta, adding more pasta water until it's saucy and glossy and coating the noodles.
Garnish with parm and red pepper flakes and enjoy 😎