Rotini with Cherry Tomatoes and Tuna

Recipe created by Jenn's Food Journey

1 1/2 cups cherry tomatoes, quartered (I may have actually used about 2 cups)
1/2 teaspoon thyme
2 teaspoons lemon juice
1/2 teaspoon salt 
1/2 teaspoon pepper
1/4 teaspoon sugar
2 teaspoons, plus 2 Tablespoon olive oil, divided
1 Tablespoons fresh chopped parsley
1 yellow bell pepper, cut into bite size pieces
1 small zucchini, cut into bite size pieces or strips
1 garlic clove, minced
2 1/2 cups dried whole grain rotini pasta
1 can of tuna in water, drained

In a bowl, add the cherry tomatoes, thyme, lemon juice, salt, pepper, sugar, 2 teaspoons olive oil, and parsley.  Toss to combine; set aside.

Cook the pasta according to package directions.  Drain; reserving 1/2 cup of the pasta water.

Meanwhile, in a large skillet, add 1 tablespoon of olive oil and saute the pepper over medium heat for about 3 minutes.  Add the zucchini and saute another 2 minutes.  Add the garlic and cook for 1 minute.  Remove from heat and add the drained tuna.  Toss in the drained pasta, the tomato mixture and the remaining 1 tablespoon of olive oil.  Toss to combine.  If the pasta is too dry, add more oil or the reserved pasta water.  Top with parmesan cheese if desired and enjoy!!