Ditalini with Air-Fried Vegetables (Printable)

Tender ditalini pasta combined with lightly browned air-fried vegetables and a fresh olive oil dressing.

# What You'll Need:

→ Pasta

01 - 12 oz ditalini pasta
02 - Salt, to taste (for pasta water)

→ Vegetables

03 - 1 small zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets
08 - 2 tbsp olive oil
09 - 1 tsp dried Italian herbs
10 - ½ tsp salt
11 - ¼ tsp black pepper

→ Dressing & Finish

12 - 2 tbsp extra-virgin olive oil
13 - 2 tbsp freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or parsley
15 - Zest of ½ lemon
16 - Crushed red pepper flakes, optional

# Directions:

01 - Set air fryer to 400°F (200°C) to warm up.
02 - Combine diced zucchini, bell pepper, chopped red onion, halved cherry tomatoes, and broccoli florets in a large bowl with olive oil, Italian herbs, salt, and black pepper; toss to coat evenly.
03 - Layer the seasoned vegetables in the air fryer basket in a single layer and cook for 10 to 12 minutes, shaking the basket halfway through, until tender and lightly browned.
04 - Bring a large pot of salted water to a rolling boil and cook the ditalini according to package directions until al dente. Drain the pasta, reserving ½ cup of the cooking water.
05 - In a large serving bowl, mix the drained pasta with the air-fried vegetables. Drizzle with extra-virgin olive oil, sprinkle with Parmesan cheese, lemon zest, and fresh herbs. Toss gently, adding reserved pasta water as needed to achieve desired consistency.
06 - Taste and adjust seasoning as necessary. Serve warm with additional Parmesan and crushed red pepper flakes if desired.

# Expert Advice:

01 -
  • The air fryer does the heavy lifting while you cook pasta—no babysitting required.
  • Somehow tastes fresher and more vibrant than anything that takes this little effort.
  • Works with whatever vegetables are lurking in your crisper drawer.
02 -
  • Don't skip shaking the air fryer basket halfway through—it's the difference between evenly crispy vegetables and some burnt, some steamed.
  • Reserve that pasta water before draining; it's the secret to getting the dish to come together silky and cohesive.
  • Add the fresh herbs at the very end or they'll lose their brightness and turn dark.
03 -
  • If your air fryer basket is small, cook vegetables in batches rather than crowding—the difference in crispiness is worth the extra minute.
  • Use the pasta water generously; it's not a waste, it's the foundation of the sauce.
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