Pasta Primavera

"Primavera" means Spring in Italian,  so this is the perfect time to enjoy this dish.

3 tablespoons olive oil
2 cloves garlic, finely diced
1 small red onion, very finely diced
4 cups green spring vegetables sliced diagonally (such as snow peas, sugar snaps, baby beans, baby carrots, asparagus and zucchini) mushrooms are good, too.
1/2 cup water
4 servings fettuccine, cooked 'al dente'
1 tomato, peeled, seeded and diced
3 tablespoons parsley, chopped
juice of 1/2 lemon
2 tablespoons capers, roughly chopped
parmesan cheese, freshly grated
salt and freshly ground black pepper, to taste

1. Pour the oil into a frying pan on medium heat. Add the garlic and onion, cook until the onion turns clear.
2. Stir through the spring vegetables and add the water, which will keep them green and fresh. Let them simmer for 3-5 minutes, but don't overcook.
3. As soon as the pasta is cooked, drain it and put into a large pasta bowl for serving.
4. Add the cooked vegetables and mix through. Then add the fresh ingredients: tomato, parsley, lemon juice and capers. Stir and serve immediately with fresh-grated parmesan cheese. Season to taste.  I love to toss fresh herbs into this.  Basil and thyme work great.