Save I was standing in front of my fridge on a Wednesday night, staring at half a zucchini, some tired broccoli, and a handful of cherry tomatoes that needed using. My air fryer was still warm from reheating lunch, and I thought, why not just toss everything in there? Twenty minutes later, I had this bright, smoky-sweet pile of vegetables that I stirred into hot ditalini with good olive oil and Parmesan. It became dinner on repeat, the kind of meal that clears out the crisper drawer and still feels special enough to serve guests.
The first time I made this for friends, I panicked because I had no sauce in the house. I drizzled the pasta with olive oil, grated lemon zest over the top, and hoped for the best. Everyone went back for seconds. One friend told me it reminded her of summer dinners in Tuscany, which made me laugh because I was just trying to use up vegetables before they went bad. Sometimes the best meals come from necessity, not planning.
Ingredients
- Ditalini pasta: These little tubes catch all the vegetables and dressing perfectly, but any short pasta like penne or orecchiette works just as well.
- Zucchini: Dice it small so it gets sweet and caramelized in the air fryer without turning mushy.
- Red bell pepper: Adds natural sweetness and a pop of color that makes the dish look as good as it tastes.
- Red onion: It mellows and chars beautifully in the air fryer, adding depth without being sharp.
- Cherry tomatoes: They burst and release their juices, creating little pockets of tangy sweetness throughout the pasta.
- Broccoli florets: The edges get crispy and almost nutty, which is my favorite part of this whole dish.
- Olive oil for roasting: This helps the vegetables brown and keeps them from sticking to the basket.
- Dried Italian herbs: A quick shortcut that gives everything a warm, savory backbone.
- Extra-virgin olive oil for finishing: Use the good stuff here because it becomes the sauce, and you will taste the difference.
- Parmesan cheese: Freshly grated melts into the hot pasta and adds salty, umami richness.
- Fresh basil or parsley: Stir it in at the end for brightness and a hit of green that wakes everything up.
- Lemon zest: Just a little lifts the whole dish without making it taste lemony, and I never skip it.
- Crushed red pepper flakes: Optional, but a pinch gives just enough heat to keep things interesting.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it heat while you prep the vegetables. A hot basket means better browning from the start.
- Toss the vegetables:
- In a big bowl, mix your diced zucchini, bell pepper, onion, tomatoes, and broccoli with olive oil, Italian herbs, salt, and pepper until everything is lightly coated. It should glisten but not be swimming in oil.
- Air fry:
- Spread the vegetables in a single layer in the basket and cook for 10 to 12 minutes, shaking halfway through. You want tender insides and crispy, golden edges.
- Cook the pasta:
- While the vegetables roast, boil a big pot of salted water and cook the ditalini until al dente, usually 8 to 10 minutes. Scoop out half a cup of the starchy pasta water before you drain.
- Combine everything:
- Toss the hot drained pasta with the air-fried vegetables in a large bowl, then drizzle with extra-virgin olive oil, Parmesan, lemon zest, and fresh herbs. Add a splash of pasta water if it looks dry, and stir until everything is glossy and coated.
- Taste and serve:
- Adjust the seasoning with more salt, pepper, or red pepper flakes if you like. Serve warm with extra Parmesan on the side.
Save One Saturday afternoon, my niece helped me make this and she insisted on arranging all the vegetables by color before we tossed them in the air fryer. It took longer, but watching her face light up when she saw them come out crispy and golden made me realize how simple recipes like this can turn cooking into something joyful instead of just another chore. Now every time I make it, I think of her little hands sorting bell peppers and broccoli into piles.
Choosing Your Vegetables
This recipe is forgiving and adaptable, which is why I make it so often. I have used carrots, asparagus, mushrooms, and even cubed eggplant depending on what I had in the fridge. Harder vegetables like carrots might need an extra minute or two in the air fryer, and delicate ones like asparagus might need less time. The key is cutting everything into similar-sized pieces so they cook evenly. If you are using something watery like mushrooms, give the basket an extra shake to let steam escape.
Making It a Full Meal
Sometimes I stir in a can of drained chickpeas or white beans right before serving to make this more filling. The beans soak up the olive oil and lemon, and they add protein without changing the vibe of the dish. If you want to add cooked chicken or sausage, toss it in at the end with everything else. I once stirred in leftover rotisserie chicken and it turned this into a completely different dinner that my husband devoured in minutes.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the vegetables lose some of their crispness. I reheat portions in the air fryer for a few minutes to bring back the texture, or I eat it cold as a pasta salad, which is honestly just as good. If you are meal prepping, keep the pasta and vegetables separate until you are ready to eat so everything stays fresh.
- Store in an airtight container and add a drizzle of olive oil before reheating to keep it from drying out.
- If serving cold, toss with a little extra lemon juice and fresh herbs to brighten it up.
- This also works beautifully as a packed lunch, and it travels well without getting soggy.
Save This is the kind of recipe I come back to when I need something easy but do not want to compromise on flavor. It reminds me that good cooking does not always mean complicated steps or fancy ingredients, just paying attention to what you have and treating it well.
Recipe FAQs
- → What vegetables work best for this dish?
A variety of vegetables can be used. Common choices include zucchini, bell peppers, red onion, cherry tomatoes, and broccoli. Feel free to add carrots, eggplant, asparagus, or mushrooms to suit your taste.
- → How should the ditalini pasta be cooked?
Boil the ditalini in salted water until al dente, then drain, reserving about half a cup of the pasta water to adjust the dish’s moisture if needed.
- → Can the parmesan be replaced for dietary preferences?
Yes, for a vegan or dairy-free option, omit the parmesan or use a plant-based cheese alternative that complements the flavors.
- → What is the recommended method for cooking the vegetables?
Air frying at 200°C (400°F) for about 10-12 minutes works well. Toss the vegetables with olive oil and herbs before air frying to enhance flavor and texture.
- → How can leftovers be stored?
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Reheat gently to maintain texture, adding a splash of olive oil or water if needed.