Heat the olive oil in a large skillet until it shimmers, then add the garlic and saute until it smells good. Add the other vegetables, one at a time, in the order listed, and cook each for about 15 seconds before adding the next one.
Add the wine plus 2 Tbs. of the water from the pasta pot, and bring to a boil. Sprinkle on the basil. Cook until most of the liquid is evaporated.
Remove the skillet from the heat and add the hot, drained pasta. Toss with the vegetables. Drizzle with the truffle-infused oil, and top with the Parmesan cheese and parsley.