Shrimp Primavera Carbonara

Ingredients

• 12 ounces uncooked farfalle pasta
• 1 teaspoon Bertolli^® Cooking Olive Oil
• 3 slices raw bacon, finely chopped
• 1 clove garlic, minced
• 1-1/2 pounds large shrimp (31-40 count), peeled, deveined
• 1 cup yellow squash, cut lengthwise in half, sliced 1/4-inch think
• 2 cups snow peas
• 1 jar (15 ounces) Bertolli^® Tuscan Herb Alfredo with White Wine
• 1 teaspoon freshly ground black pepper