Tuna Zucchini Elbow Pasta

Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes.

Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes.

Mix in marinara sauce and water and bring sauce to a boil.

Gently mix tuna into sauce.

Simmer until zucchini are almost tender, 7 to 10 more minutes.

Bring a large pot of salted water to a boil; stir in elbow macaroni.

Cook until still firm, about 7 minutes.

Mix elbow macaroni into tuna sauce until thoroughly combined.

Taste for salt levels and adjust if necessary.

Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds.

Pasta will soak up the sauce and become more tender.

Serve in bowls and sprinkle with Parmesan cheese.