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) Dofino® Fontina cheese, cut into 1/4-inch cubes
1/4 cup Dofino® Fontina Cheese, grated
1/2 cup Italian dressing
1/2 teaspoon salt, or to taste
1 teaspoon red pepper flakes, or to taste

Preparation:
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, grated Fontina, Italian dressing, salt and red pepper flakes; toss well and serve.

(Adapted from a recipe by the Wisconsin Milk Marketing Board)

Makes 4-6 servings