Save I threw this together on a Wednesday night when my crisper drawer was overflowing and I had zero energy for elaborate cooking. The air fryer was already out from lunch, the pasta water was boiling, and I just started chopping whatever looked good. Twenty minutes later, I had a bowl of ditalini tangled with golden-edged vegetables that tasted like I'd actually tried. Sometimes the best meals are the ones you don't overthink.
The first time I made this, my neighbor dropped by just as I was tossing everything together. She stayed for a bowl, then asked for the recipe, which made me laugh because there really wasn't one yet. We sat at the counter adding more Parmesan than reasonable, and she said it reminded her of something her nonna used to make with whatever was around. I've been making it ever since, always a little different depending on what needs using up.
Ingredients
- Ditalini pasta: These little tubes grab onto the vegetables and dressing perfectly, but any short pasta works if that's what you have open.
- Zucchini: Dice it small so it gets tender and slightly sweet in the air fryer without turning mushy.
- Red bell pepper: Adds a pop of color and a hint of smokiness once the edges char just a bit.
- Red onion: Mellows out beautifully with the heat and adds a subtle sharpness that balances the sweetness of the tomatoes.
- Cherry tomatoes: They burst and release their juices, creating little pockets of concentrated flavor throughout the dish.
- Broccoli florets: The crispy, almost nutty edges you get from air frying make broccoli taste completely different than steamed.
- Olive oil: Used twice, once to coat the vegetables for roasting and again at the end for richness and shine.
- Italian herbs: A quick shake of the dried blend brings everything together without fussing over fresh herbs mid-week.
- Parmesan cheese: Freshly grated melts into the warm pasta and adds that salty, umami depth you didn't know you needed.
- Fresh basil or parsley: A handful of green at the end makes it taste bright and alive, not like something reheated from yesterday.
- Lemon zest: Just a little bit wakes up all the other flavors and cuts through the richness of the oil and cheese.
Instructions
- Get the air fryer ready:
- Preheat it to 200°C so it's hot and ready to crisp up your vegetables the moment they go in.
- Toss the vegetables:
- In a big bowl, coat your chopped zucchini, bell pepper, onion, tomatoes, and broccoli with olive oil, herbs, salt, and pepper until everything glistens. Don't be shy with the oil, it's what gives you those golden edges.
- Air fry until golden:
- Spread the vegetables in a single layer in the basket and cook for 10 to 12 minutes, shaking halfway through. You want them tender with some charred bits, not steamed and sad.
- Cook the pasta:
- While the vegetables are going, boil your ditalini in well-salted water until it's al dente. Save half a cup of the starchy pasta water before you drain, it's your secret weapon for a silky finish.
- Combine everything:
- Toss the hot pasta with the air-fried vegetables in a large bowl, then drizzle with extra-virgin olive oil, Parmesan, lemon zest, and fresh herbs. Add splashes of pasta water until it all clings together beautifully.
- Taste and serve:
- Adjust the salt, pepper, and cheese to your liking. Serve it warm with extra Parmesan on top and a pinch of red pepper flakes if you like a little heat.
Save There's something deeply satisfying about pulling together a meal from what you already have, no grocery run required. This dish has become my answer to those nights when I'm too tired to plan but still want to sit down to something warm and colorful. It's flexible, forgiving, and somehow always tastes better than the sum of its parts.
Choosing Your Vegetables
The vegetable mix here is just a starting point. I've made this with diced carrots, chunks of eggplant, thin asparagus spears, and even mushrooms when that's what needed using. The key is cutting everything roughly the same size so it all finishes cooking at the same time. If you're using something dense like carrots, cut them a bit smaller so they soften up in the same window as the zucchini.
Making It Your Own
This recipe is a template, not a rulebook. If you want it vegan, skip the Parmesan or use a plant-based version that melts nicely. For extra protein, toss in a can of drained chickpeas or white beans with the vegetables before air frying. I've added leftover rotisserie chicken before, and it turned into a completely different but equally satisfying meal. Play with what you have and what sounds good.
Serving and Storing
This is best eaten right away while the pasta is still warm and the vegetables haven't had time to release too much moisture. That said, leftovers keep well in the fridge for a day or two. Reheat gently with a splash of water or olive oil to bring back some life. I've eaten it cold straight from the container for lunch, and honestly, it's not bad that way either.
- Pair it with a crisp white wine like Pinot Grigio if you're in the mood.
- A simple green salad on the side rounds out the meal without adding much effort.
- Leftovers can be turned into a frittata the next morning if you're feeling creative.
Save This is the kind of recipe that gets better the more you make it, because you'll learn what vegetables you love most and how much lemon or cheese feels right to you. Keep it loose, trust your instincts, and enjoy the process.
Recipe Q&A
- → What vegetables work best with air frying?
Zucchini, bell peppers, red onions, cherry tomatoes, and broccoli florets roast evenly and develop great flavor when air-fried. You can also use carrots, eggplant, asparagus, or mushrooms.
- → How do I know when the vegetables are done?
Vegetables should be tender and lightly browned. Toss them halfway through cooking to ensure even crisping and check for softness with a fork.
- → Can I make this dish vegan?
Yes, simply omit the Parmesan cheese or substitute with a plant-based alternative to keep it vegan-friendly.
- → How do I keep the pasta moist when mixing?
Reserve some pasta cooking water and add it as needed to achieve a light, moist texture without making the dish soggy.
- → What herbs complement this dish?
Fresh basil or parsley bring brightness, while dried Italian herbs add depth. Lemon zest enhances overall freshness.
- → Can I add proteins to the dish?
Yes, adding cooked chickpeas or white beans boosts protein and adds heartiness without altering flavor balance.