Recipe courtesy of Margot Core , Finalist in the 2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest.
1-1/2 Teaspoon olive oil
2 Clove garlic, minced
12 slender asparagus spears, cut diagonally into 1" pieces
1-1/2 Cup yellow squash, cut into half rounds
3/4 Cup red pepper, diced
1 Cup packed arugula leaves, coarsely chopped
3 scallions sliced
2 Slice bacon, cooked crisp, diced
12 Ounce short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
1-1/4 Cup (5 oz.) fontina cheese, cut into 1/4" cubes
1/4 Cup aged Parmesan, grated
1/2 Cup Italian dressing
1/2 Teaspoon salt, or to taste
1 Teaspoon red pepper flakes, or to taste
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.