1. Bring a pot of salted water to a boil. 2. Tear the pasta into small 1 inch pieces. Add pasta to the water. Cook until pasta is tender , about 4 to 5 minutes. 3. Drain the pasta thoroughly. Toss pasta with 1 tablespoon of the olive oil. Season with salt and pepper. 4. In a large saute pan, over medium heat, add the remaining olive oil. 5. Add the corn. Season with salt and pepper. Saute for 2 minutes. Add the baby vegetables. Season with salt and pepper. Saute for 3 minutes. Add the garlic and spinach. Continue to saute for 3 minutes. 6. 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. 7. To serve, mound the pasta in the center of four plates. Sprinkle each pile of pasta with the remaining half cup of cheese. Garnish each with the shaved truffles and parsley. Yields 4 servings. NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America
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|Serving Size: 1 Serving (891g)|
|Recipe Makes: 1|
|Calories from Fat: 427 (27%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 263.3mg||81 %|
|Sodium 2007mg||69 %|
|Potassium 1939.9mg||51 %|
|Total Carbohydrate 206g||61 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 187.8g|
|Protein 86.7g||124 %|
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Calories per serving: 1557
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