• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 12 slender asparagus spears, cut 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) fontina cheese, cut into 1/4-inch cubes
• 1/4 cup aged Parmesan, grated
• 1/2 cup Italian dressing
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes

In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally. Stir in arugula, scallions and bacon; remove from heat. In a large serving bowl, combine pasta, vegetables, fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.