Bring water to a boil in a kettle or small pot.

Remove stems from rainbow chard and kale, and chop into small pieces. Roughly chop the leaves and set aside.

Place basil olive oil, tomatoes, chard and kale stems, garlic, salt, onion powder, chicken bouillon, and red pepper flakes in a cold large deep skillet or Dutch oven. Then place dry spaghetti on top.

Add just enough boiling water to cover the pasta. Cover with lid, and over medium/high heat, cook for about 8 minutes, stirring occasionally to prevent the noodles from sticking together.

Add chopped greens, lemon zest and parmesan and continue to cook uncovered, until most of the water has reduced into a creamy sauce and the pasta is cooked to your desired consistency. Season with salt and additional red pepper flakes if needed. Serve with fresh basil, grated parmesan and a drizzle of basil olive oil. Enjoy!