Save I threw this together on a Tuesday night when my fridge was bursting with odds and ends from the farmers market. The air fryer was still warm from reheating leftovers, and I thought, why not just toss everything in there? What started as a clean-out-the-crisper mission turned into one of those meals I actually wrote down afterward because it worked so unexpectedly well. Now its my go-to when I want something colorful and filling without standing over the stove.
I made this for my neighbor who had just moved in and didnt have her kitchen fully unpacked yet. She stood in my doorway holding the warm bowl, and I watched her face light up when she tasted the first forkful. She told me later that it reminded her of summer dinners in Rome, even though I was just winging it with what I had. That compliment still makes me smile every time I make it.
Ingredients
- Ditalini pasta: These little tubes grab onto the vegetables and dressing perfectly; if you cant find them, any small pasta shape like elbows or shells will work just as well.
- Zucchini: Dice it into even pieces so it crisps up nicely in the air fryer without turning mushy.
- Red bell pepper: Adds a sweet, smoky depth when roasted; yellow or orange peppers work just as beautifully if thats what you have.
- Red onion: It caramelizes in the air fryer and brings a gentle sweetness that balances the brightness of the lemon.
- Cherry tomatoes: They burst and get jammy, creating little pockets of concentrated flavor throughout the dish.
- Broccoli florets: The tips get crispy and almost nutty; just make sure theyre dry before tossing with oil or theyll steam instead of roast.
- Olive oil (for veggies): This helps everything crisp up and brown; dont skimp or the vegetables will taste dry.
- Dried Italian herbs: A simple blend of oregano, basil, and thyme does wonders; feel free to use whatever herb mix you love.
- Extra-virgin olive oil (for finishing): Use your good stuff here because it really shines through in the final drizzle.
- Parmesan cheese: Freshly grated is worth it; the pre-shredded kind doesnt melt or cling the same way.
- Fresh basil or parsley: This brightens everything up at the end; I usually tear basil by hand because it smells amazing and feels more rustic.
- Lemon zest: Just half a lemon is enough to wake up all the other flavors without making the dish taste citrusy.
- Crushed red pepper flakes: Optional, but I love the tiny kick it adds; start with a pinch and go from there.
Instructions
- Get the air fryer ready:
- Preheat it to 200°C (400°F) so its nice and hot when the vegetables go in. This ensures they start crisping right away instead of steaming.
- Season the vegetables:
- Toss all your chopped veggies in a big bowl with olive oil, Italian herbs, salt, and pepper until everything is evenly coated and glistening. Dont be shy with the oil; it makes all the difference in texture.
- Air fry the vegetables:
- Spread them in a single layer in the basket and air fry for 10 to 12 minutes, shaking halfway through so they cook evenly. Youll know theyre done when the edges are golden and a little charred.
- Boil the pasta:
- While the veggies roast, cook the ditalini in well-salted boiling water until al dente, then drain and save about half a cup of the starchy pasta water. That water is your secret weapon for making everything come together smoothly.
- Combine and dress:
- Toss the hot pasta with the air-fried vegetables in a large bowl, then drizzle with extra-virgin olive oil, sprinkle in the Parmesan, lemon zest, and fresh herbs. Add a splash of pasta water if it looks dry, and toss until every piece is coated and glossy.
- Taste and serve:
- Adjust the salt, pepper, and red pepper flakes to your liking, then serve it warm with extra Parmesan on top. It tastes best when its still steaming and the cheese is just starting to melt into the nooks.
Pin it One evening my friend came over feeling burnt out from work, and I made this without much fanfare. We sat on the couch with our bowls, and she said it was exactly what she needed, something simple and real that didnt try too hard. Sometimes the best meals arent the fancy ones; theyre the ones that show up right when you need them, warm and uncomplicated and made with care.
Choosing Your Vegetables
This recipe is wonderfully forgiving when it comes to what goes into the air fryer. Ive used carrots, asparagus, mushrooms, and even cubed eggplant depending on whats in season or what needs using up. Just keep the pieces roughly the same size so they cook evenly, and remember that denser vegetables like carrots might need an extra minute or two. The joy of this dish is that it never tastes the same twice, and thats exactly the point.
Making It Your Own
If you want to add protein, cooked chickpeas or white beans stirred in at the end work beautifully and make it more filling. Ive also crumbled in some goat cheese instead of Parmesan when I wanted something tangier, and it was incredible. For a vegan version, just skip the cheese or use a plant-based alternative and maybe add a squeeze of extra lemon to keep things bright. This dish adapts to whatever your kitchen and your mood need it to be.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the vegetables soften a bit as they sit. I actually love eating it cold the next day as a pasta salad, sometimes with an extra drizzle of olive oil and a handful of arugula tossed in. If you want to reheat it, a quick toss in a hot skillet with a splash of water brings it back to life without drying it out.
- Store in an airtight container and keep the extra Parmesan separate so it doesnt clump.
- Add a handful of fresh greens or herbs when reheating to brighten up the flavors.
- This also works as a base for meal prep; just cook the pasta and veggies, then mix and match throughout the week.
Pin it This dish has become one of those recipes I return to when I want to feel grounded and resourceful in the kitchen. Its proof that you dont need a long ingredient list or complicated techniques to make something that feels generous and alive.
Frequently Asked Questions
- → What vegetables work best for air frying in this dish?
Zucchini, bell peppers, red onion, cherry tomatoes, and broccoli florets are ideal choices. You can also use carrots, eggplant, asparagus, or mushrooms based on availability.
- → How do I ensure the ditalini pasta is cooked perfectly?
Cook the ditalini in salted boiling water until al dente, following package instructions, then drain and reserve some pasta water for moisture if needed.
- → Can I make this dish vegan or gluten-free?
Yes, omit the Parmesan to keep it vegan or replace it with a plant-based alternative. Use gluten-free pasta to make it suitable for gluten-free diets.
- → How does air frying affect the vegetables?
Air frying lightly browns and crisps the vegetables while maintaining their tenderness, adding a pleasant texture and depth of flavor to the dish.
- → What herbs and seasonings complement this pasta and vegetable combination?
Fresh basil or parsley, Italian dried herbs, lemon zest, and a drizzle of extra-virgin olive oil enhance the natural flavors with bright, fresh notes.