Rotelle with Walnuts, Sundried Tomatoes, Artichokes and Zucchini

1 pkg           Tri-Color Rotelle Pasta
1  medium     Zucchini (split lengthwise and then slice thickly)
2 cups           Frozen Artichoke Hearts
1 cup            Sundried Tomatoes
1/2 cup         Walnuts (chopped)
3 cloves         Garlic (sliced thinly)
1  cup           Fresh Basil (torn roughly)    
2 oz.             Manchego Cheese
3 Tbsp           Walnut Oil for sauteeing
Salt and Pepper to taste

• Prepare pasta to al-dente.
• Soak sundried tomatoes in 1 cup ward water.  slice tomatoes into thin strips and retain soaking liquid.
• Heat large saute pan over medium heat. 
• Add walnut oil to pan.
• Quickly add garlic and toss for 20 seconds.
• Add zucchini, artichoke hearts, and sundried tomatoes.
• Add a little pasta water to the vegetables and cook for 3 minutes.
• Add walnuts and tomato soaking liquid.
• Toss in drained pasta and cook for 1 minute. 
• Season with Salt and Pepper if desired.
• Serve immediately with grated Manchego cheese sprinkled on top.