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Ingredients

1 1/2 teaspoons olive oil
2 cloves garlic, minced
12 slender asparagus spears, cut diagonally into 1-inch pieces
1 1/2 cups yellow squash, cut into half rounds
3/4 cup red pepper, diced
1 cup packed arugula leaves, coarsely chopped
3 scallions, sliced
2 slices bacon, cooked crisp, diced
12 ounces short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
1 1/4 cups (5 ounces) Wisconsin Fontina Cheese, cut into 1/4-inch cubes
1/4 cup Wisconsin Aged Parmesan, grated
1/2 cup Italian dressing
1/2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste

Description

Eat Wisconsin Cheese