Soon everyone’s gardens will be producing yellow squash in abundance and I can hardly wait! Update your summer menu with this easy pasta dish that is a staple in our house. The Asiago cheese is the secret ingredient here. I love this recipe because it’s quick, easy, makes enough for a couple of leftover lunches, and uses 2 pounds of yellow squash (which is a lot when you have it coming out your ears!).

1 pound rotini

2 lbs. yellow squash, sliced and quartered

1  1/2 tablespoons olive oil

2 cloves garlic, chopped or minced

1/2 cup fat-free (or regular) half-and-half

1/2 cup+ grated Asiago cheese

8 slices turkey bacon

Cook pasta according to package directions. Reserve 1 cup pasta water, drain and set aside.

Steam or microwave the squash until desired tenderness (we like ours soft, so I microwave it for approximately 5 minutes). Drain.

Heat olive oil in a large sauté pan. Add squash and garlic and cook until thoroughly heated. Salt and pepper to taste. Add cream and pasta; toss well and cook until cream begins to thicken. Reduce heat to low and stir in Asiago cheese. Add enough reserved pasta water to create a sauce that coats the pasta (I usually end up using about 1/2 cup) . Taste test and add more cheese or salt to taste.

Cook the bacon in 2 batches in the microwave until crisp. Chop and serve over pasta with extra cheese if desired.