- Cook pasta according to directions on package in salted water. Drain, but do not rinse, reserving 1 cup pasta water. Place pasta back in pot and cover.
- In a large saucepan, heat olive oil on medium heat. Add garlic and onion and saute until soft and translucent. Add squash, zucchini, bell pepper, sun-dried tomatoes and carrots. Stirring constantly, saute for about 5 minutes. Add basil, red pepper flakes and jalapenos and bacon, if using, salt and pepper. Saute, stirring constantly for about five minutes.
- Add cooked pasta and mix well. Add reserved pasta water 1/4 cup at a time if needed to moisten. Stir in Parmesan cheese. Place in pasta bowls immediately and garnish with Parmesan cheese to taste.