Preheat oven to 400 degrees.
On a half sheet pan lined with parchment paper, add all the vegetables (except the tomatoes). Sprinkle 1 tablespoon of the garlic, the teaspoon black pepper and the teaspoon salt on the vegetables. Pour the olive oil (making sure to reserve 1 tablespoon) onto the vegetables. Use your fingers to coat the vegetables thoroughly.
Bake for 15 to 20 minutes or until the vegetables are al dente. Once vegetables are cooked, set aside until pasta is ready.
While the vegetables are roasting, cook the pasta according to package direction - al dente. Reserve one cup of the pasta water.Note: I use 4 to 5 cups water and one tablespoon salt to cook the pasta. Over medium heat, in a 5 quart deep sauté pan or dutch oven, heat the one tablespoon olive oil, add the truffle butter, thyme and garlic. Sauté 30 seconds to 1 minute until fragrant.
Add the white wine and simmer 3 to 5 minutes. Add 1/2 or up to 3/4 cup of the reserved pasta water. Bring to a boil. Turn off the frame. Add the pasta and cheese. Mix to coat the pasta with the cheese and liquid. Add the vegetables and the tomatoes. Mix to combine with the pasta.
Plate, sprinkle with more Parmesan and serve. Enjoy!