Lemony Tuna, Olive, and Veggie Pasta

Do you have a recipe that you can fall back on when you're too tired to cook and are contemplating having pizza delivered? This is my fall-back recipe. I hope you love it as much as I do!

Lemony Tuna, Olive, and Vegetable Pasta
from mediterrasian.com (I've doubled the recipe to ensure leftovers!)

Ingredients:
1lb pasta
24 green beans (trim ends and cut in half)
2 red peppers, julienned
12 ounces canned tuna
6 tablespoons olive oil
4 tablespoons lemon juice
1 small can diced black olives
2 tablespoons flat parsley
2 tablespoons capers, chopped
2 cloves garlic (diced)
1 teaspoon lemon zest (I omit this)
1 teaspoon sea salt (I omit this)
1/2 teaspoon black pepper
Directions:
Cook the pasta, adding the green beans and red peppers to the pot for the last 8 minutes of cooking.Mix the tuna, olive oil, lemon juice, olives, parsley, capers, garlic, lemon zest, salt and pepper in a bowl. Drain the pasta, return to the pot and top with the sauce mixture. Toss to combine. Enjoy!My variations: throw the garlic cloves in the water at the same time as the beans and peppers. Let it cook and mash it before adding to the sauce mixture. You can substitute any veggies in this recipe - I love adding peas in place of the beans.