Wish I could take credit for this one, but it really belongs to Emily (with The Silver Spoon as a diving off point).  It is a perfect dish for a hot summer night — as long as you have good, fresh veg, which are the key.

Bring water, with a dash of salt, to boil.  When boiling add pasta and cook till al dente. (Starting the water and the onions at the same time should result in pasta and sauce that finish cooking at the same time.

In a large pan, heat some olive oil over medium heat and add chopped spring onions and garlic scapes.   Cook until onions are translucent.  Add peeled and seeded tomatoes – we prefer medium sized and not over ripe as they peel better and have a nice tang to them.  Add a little salt and pepper. After about five minutes, add the more substantial veg — we used chopped asparagus and yellow zucchini discs, but you can use anything that you have. Mushrooms, broccoli, cauliflower, peppers work nicely as well.  The only key is to keep in mind which cook faster.  Em added the larger pieces of asparagus first and then the smaller ones with the zukes — the goal to have all the veg still have a nice crunch to it and not get soggy. Putting some foil over the pan helps everything to cook evenly and fast. Toss with the pasta in the pan.  Dish and finish with freshly grated Parmesan.

The key to the whole dish is timing.  It may take a try or two to get the veg cook times down, but one easy thing that can be solved is to not pull the pasta out too early so that it becomes clumpy.  If the pasta finishes before the sauce, just turn the heat off and leave it in the water until your veg are ready.  Or you can take the pasta out and toss with a little oil to keep the starches from binding it all together.