Bring a pot of salted water to a boil. Tear the pasta into small 1 inch pieces. Add the pasta to the water. Cook until the pasta is tender, about 4 to 5 minutes. Drain the pasta thoroughly. Toss the pasta with 1 tablespoon of the olive oil. Season with salt and pepper.
In a large sauté pan, over medium heat, add the remaining olive oil. Add the corn. Season with salt and pepper. Sauté for 2 minutes. Add the baby vegetables. Season with salt and pepper. Sauté for 3 minutes. Add the garlic and spinach. Continue to sauté for 3 minutes. Remove from the heat. Toss the pasta with the vegetables, drizzle of truffle oil and 1/2 cup of the cheese. Season with salt and pepper. To serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining 1/2 cup of cheese. Garnish each with the shaved truffles and parsley.
Yields: 4 servings