Recipe for Summer Baby Vegetable Pasta Rags 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 lb Fresh pasta sheets
2 tbl Olive oil
1 cup Sweet corn kernels
Salt
Freshly ground white pepper
3/4 lb Assorted baby vegetables, (such as patty pans, zucchini, peppers, carrots, button shiitakes, etcup) sliced in half
1 tbl Chopped garlic
2 cup Fresh spinach leaves, thinly sliced (packed)
Drizzle of White Truffle Oil
4 oz Grated Parmesan Reggiano cheese
1 sm Fresh truffle, optional
Instructions:
Instructions: 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.

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