Pin Recipe I stumbled onto this recipe on a Tuesday night when my fridge was a chaotic mix of half-used vegetables and I had no plan for dinner. The air fryer was sitting on the counter, and I thought, why not just toss everything in and see what happens? What came out was this beautifully caramelized mix of zucchini, peppers, and tomatoes that smelled so good I almost ate them straight from the basket. Tossed with ditalini and a hit of lemon, it became one of those meals I now make whenever I need something fast, bright, and satisfying.
The first time I made this for friends, I apologized in advance because it felt too simple to serve guests. But when they went back for seconds and started asking for the recipe, I realized that sometimes the best meals are the ones that dont try too hard. Now its my go-to when people drop by unexpectedly, because it looks generous and tastes like I planned it all along.
Ingredients
- Ditalini pasta: These little tubes catch the vegetables and dressing perfectly, but any short pasta like penne or rigatoni works just as well.
- Zucchini: Dice it small so it gets a slight char in the air fryer without turning mushy.
- Red bell pepper: Adds sweetness and a pop of color that makes the dish look alive.
- Red onion: Mellows out in the air fryer and adds a gentle, caramelized flavor.
- Cherry tomatoes: They burst slightly and release their juice, which mixes into the pasta like a light sauce.
- Broccoli florets: Gets crispy edges in the air fryer, adding texture and a bit of earthiness.
- Olive oil (for vegetables): Helps everything roast evenly and develop those golden, slightly charred bits.
- Dried Italian herbs: A quick shortcut that brings oregano, basil, and thyme into every bite.
- Extra-virgin olive oil (for dressing): Use your good stuff here—it coats the pasta and makes everything taste richer.
- Parmesan cheese: Freshly grated melts into the warm pasta and adds a salty, nutty finish.
- Fresh basil or parsley: Torn at the last minute, it brings a burst of freshness that balances the roasted vegetables.
- Lemon zest: Just a little brightens the whole dish and keeps it from feeling heavy.
- Crushed red pepper flakes: Optional, but a pinch adds warmth without overwhelming the other flavors.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it warm up while you prep the vegetables. This ensures everything starts cooking immediately and gets those crispy edges.
- Toss the vegetables:
- In a large bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and broccoli with olive oil, Italian herbs, salt, and pepper. Make sure every piece is lightly coated so they roast evenly.
- Air fry the vegetables:
- Spread them in a single layer in the air fryer basket and cook for 10 to 12 minutes, shaking the basket halfway through. Theyre ready when tender and lightly browned with a few charred spots.
- Cook the pasta:
- While the vegetables roast, bring a large pot of salted water to a boil and cook the ditalini until al dente. Drain it, but save about half a cup of the starchy pasta water.
- Combine everything:
- In a large serving bowl, toss the drained pasta with the air-fried vegetables, extra-virgin olive oil, Parmesan, lemon zest, and fresh herbs. Add a splash of pasta water if it needs more moisture to bring it all together.
- Finish and serve:
- Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if you like. Serve warm with extra Parmesan on top.
Pin Recipe One evening, I made this for my sister after a long day, and she sat at the table twirling her fork, saying nothing for the first few bites. Then she looked up and said it tasted like summer in a bowl, even though it was the middle of winter. That moment reminded me how a simple plate of pasta and vegetables can feel like comfort, celebration, and relief all at once.
How to Customize This Dish
This recipe welcomes whatever you have in your fridge—carrots, eggplant, asparagus, or mushrooms all roast beautifully in the air fryer. If you want more protein, toss in cooked chickpeas, white beans, or even shredded rotisserie chicken at the end. For a vegan version, skip the Parmesan or swap it for nutritional yeast, which adds a cheesy, umami flavor without dairy.
Storing and Reheating Leftovers
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of water or olive oil to loosen the pasta, and warm it gently in a skillet over medium heat or in the microwave. The vegetables might soften a bit more, but the flavors actually deepen after a day, making it taste even better the second time around.
Pairing and Serving Suggestions
This pasta is light enough to pair with a crisp Italian white wine like Pinot Grigio or Vermentino, which balances the richness of the olive oil and Parmesan. Serve it alongside a simple green salad dressed with lemon and olive oil, or with garlic bread if you want something more filling.
- Add a handful of toasted pine nuts or slivered almonds for crunch.
- Drizzle with balsamic glaze just before serving for a touch of sweetness.
- Finish with a few torn leaves of arugula for peppery freshness.
Pin Recipe This dish has become my answer to busy weeknights and last-minute guests alike, proving that a handful of vegetables and a box of pasta can turn into something truly special. I hope it brings the same ease and joy to your table that it has to mine.
Recipe FAQs
- → What type of pasta works best for this dish?
Ditalini pasta is ideal for its small tube shape that holds the dressing well, but other small pasta types like elbow macaroni can be used as alternatives.
- → Can I use different vegetables?
Absolutely. Feel free to incorporate seasonal or leftover vegetables such as carrots, eggplant, asparagus, or mushrooms for varied flavors and textures.
- → Is an air fryer necessary?
An air fryer crisps vegetables evenly with less oil, but you can also roast them in a conventional oven at 200°C (400°F) until tender and slightly browned.
- → How can I make this dish vegan?
Simply omit the Parmesan cheese or substitute with plant-based alternatives to maintain richness without dairy.
- → What pairs well with this pasta dish?
A crisp Italian white wine, such as Pinot Grigio, complements the fresh flavors and light olive oil dressing beautifully.