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.
Courtesty of Wisconsin Milk Marketing Board