This combination of pasta, vegetables, fontina, parmesan, Italian dressing, salt and red pepper flakes makes for a flavorful dinner dish.
Ingredients
SERVINGS: 4-6 Serving(s)
- 1 and 1/2 teaspoons olive oil
- 2 cloves garlic, minced
- 12 slender asparagus spears, cut diagonally into 1-inch pieces
- 1 and 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
- 12oz. short pasta (campanelle or rotini), cooked, drained, rinsed and cooled
- 1 and 1/4 cups (5oz.) Wisconsin fontina cheese, cut into 1/4-inch cubes
- 1/4 cup Wisconsin aged parmesan cheese, grated
- 1/2 cup Italian dressing
- 1/2 teaspoon salt, or to taste
- 1 teaspoon red pepper flakes, or to taste
Instructions
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.
Serves 4-6.
Courtesty of Wisconsin Milk Marketing Board
