Pin it There's something magical about opening your fridge on a Tuesday evening and finding a scattered assortment of vegetables looking back at you, asking to be rescued. That's when the air fryer became my unlikely hero—crisping up those half-forgotten zucchini and cherry tomatoes into something irresistible while I boiled water for pasta. This ditalini dish emerged almost by accident, but it's become my go-to answer when I'm hungry, have twenty minutes, and refuse to order takeout.
I made this for my sister last month when she stopped by unannounced, and watching her face light up when she tasted that first forkful—the way the charred edges of the zucchini played against the soft pasta and that bright lemon finish—made me realize this wasn't just a quick dinner. It was the kind of meal that makes people feel cared for without any fuss.
Ingredients
- Ditalini pasta (350 g): These little tube-shaped pasta pieces hold onto the dressing and vegetables beautifully, creating pockets of flavor in every bite.
- Zucchini (1 small, diced): Dices into manageable pieces that crisp up quickly without falling apart.
- Red bell pepper (1, diced): Adds sweetness and that satisfying slight char from the air fryer.
- Red onion (1 small, chopped): A sharper note that balances the sweetness of the other vegetables.
- Cherry tomatoes (1 cup, halved): They concentrate into little flavor bombs when air-fried—don't skip halving them or they'll roll around.
- Broccoli florets (1 cup): Becomes nutty and crispy; the stems can be included if cut thin enough.
- Olive oil (2 tbsp for roasting, plus 2 tbsp extra-virgin for finishing): The two oils serve different purposes—one withstands heat, the other adds final brightness.
- Dried Italian herbs (1 tsp): Oregano, basil, and thyme all work; this is where some of the flavor foundation lives.
- Salt and black pepper: Essential for seasoning both the vegetables and the finished dish—taste as you go.
- Parmesan cheese (2 tbsp, plus more for serving): Use a microplane for fresh grating; pre-grated loses something vital.
- Fresh basil or parsley (2 tbsp, chopped): Added at the end so it stays vibrant and doesn't turn dark.
- Lemon zest (from ½ lemon): This tiny detail lifts the entire dish with unexpected brightness.
- Crushed red pepper flakes (to taste): Optional, but they add a gentle warmth that lingers.
Instructions
- Get your air fryer ready:
- Set it to 200°C (400°F) and let it preheat while you prep—a ready air fryer makes the whole process smoother.
- Toss the vegetables:
- In a large bowl, coat your diced zucchini, bell pepper, red onion, cherry tomatoes, and broccoli with the 2 tablespoons of regular olive oil, dried herbs, salt, and pepper. The oil should coat everything evenly so it crisps rather than steams.
- Air fry until golden:
- Spread the vegetables in a single layer in your air fryer basket—crowding them keeps them from crisping properly. Air fry for 10–12 minutes, shaking the basket about halfway through, until the edges are lightly browned and the vegetables are tender but still have slight structure.
- Cook the pasta:
- While the vegetables crisp up, bring a large pot of generously salted water to a boil and cook your ditalini according to package directions until it's al dente—that tender-but-still-has-a-bite stage. Before draining, scoop out about ½ cup of pasta water and set it aside; this starchy liquid is pure magic for bringing everything together.
- Combine everything:
- In a large serving bowl, toss the drained pasta with the warm air-fried vegetables, the 2 tablespoons of extra-virgin olive oil, Parmesan, lemon zest, and fresh herbs. Add pasta water a little at a time—you want the dish to be glossy and lightly coated, not swimming in liquid.
- Taste and serve:
- Give it a taste, adjust salt and pepper if needed, then serve warm with extra Parmesan scattered on top and a pinch of red pepper flakes if you like a little heat.
Pin it The best part of this dish isn't the speed or the minimal cleanup—though those matter. It's that moment when everything lands in the bowl together, steaming and bright, and you realize you've made something that tastes like you spent way more time than you actually did.
Why the Air Fryer Changes Everything
I used to roast vegetables in the oven, which meant preheating, waiting, turning a tray halfway through, and hoping everything finished at the same time. The air fryer cut the time in half and somehow made the vegetables taste more alive—the high heat and circulating air create this concentrated flavor and texture that feels almost luxurious. It's the kind of small tool that doesn't seem like it matters until you use it and suddenly can't imagine cooking without it.
Vegetables You Can Use Instead
The beauty of this dish is its flexibility; the vegetables I listed are just a suggestion, not a prescription. Carrots cut into thin batons, eggplant cubed small, asparagus spears, mushrooms halved—they all work brilliantly in an air fryer. I once used what felt like the last sad vegetables in my fridge and it turned into one of my best versions. The only rule is to cut everything roughly the same size so it finishes at the same time.
Ways to Make It Your Own
This dish is a canvas. Sometimes I add a handful of cooked chickpeas for protein and a heartier feel, or toss in white beans if I'm feeling like something that'll stick with me longer. For a vegan version, the Parmesan is easy to swap or skip entirely; the lemon zest and fresh herbs carry enough flavor that you won't miss it. I've also played with different finishing touches—a drizzle of balsamic vinegar, a handful of toasted pine nuts, or even a quiet grating of lemon over the top instead of just zest.
- Add cooked chickpeas or white beans for protein and substance.
- Try different herbs: mint and dill can be unexpected and wonderful together.
- Finish with a squeeze of fresh lemon juice if you prefer liquid brightness to zest.
Pin it This is the dish I make when I want to feel like I'm cooking something intentional and special, but I don't want to spend my whole evening in the kitchen. It's proof that simple, quick meals can taste like something worth savoring.
Recipe FAQ
- → What vegetables work best for air-frying in this dish?
Zucchini, bell peppers, red onions, cherry tomatoes, and broccoli make excellent choices as they become tender and slightly caramelized when air-fried.
- → Can I substitute the ditalini pasta with another type?
Yes, small-shaped pasta like elbow macaroni or small shells can be used to maintain a similar texture and bite.
- → How can I add more protein to this meal?
Incorporate cooked chickpeas, white beans, or plant-based cheese alternatives to boost protein without altering flavors significantly.
- → What is the best way to keep the pasta moist after mixing?
Reserve a small amount of pasta water and add it gradually while tossing to achieve a silky, well-coated finish.
- → Is it possible to make a vegan version of this dish?
Omit Parmesan cheese or replace it with vegan cheese; the olive oil and herbs will maintain robust flavor.