Ditalini with Air-Fried Veggies (Print Version)

Tender ditalini mixed with air-fried vegetables and a light olive oil, herb dressing for a fresh, quick meal.

# 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 ground 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

# How To:

01 - Preheat the air fryer to 400°F.
02 - In a large bowl, toss zucchini, bell pepper, red onion, cherry tomatoes, and broccoli florets with olive oil, dried Italian herbs, salt, and black pepper.
03 - Place vegetables in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, shaking halfway through, until tender and lightly browned.
04 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package instructions. Drain, reserving ½ cup pasta water.
05 - In a large serving bowl, combine drained pasta and air-fried vegetables. Drizzle with extra-virgin olive oil, add Parmesan, lemon zest, and fresh herbs. Toss gently, adding reserved pasta water as needed for desired moisture.
06 - Adjust seasoning to taste. Serve warm, garnished with extra Parmesan and crushed red pepper flakes if desired.

# Expert Tips:

01 -
  • It turns random leftover vegetables into something you actually want to eat, not just tolerate.
  • The air fryer gives everything crispy edges without heating up your whole kitchen or standing over a skillet.
  • You can have dinner on the table in half an hour, even on nights when cooking feels like too much.
  • It tastes like you tried harder than you did, which is always a win.
02 -
  • Do not overcrowd the air fryer basket or the vegetables will steam instead of crisp, and you will lose all that beautiful caramelization.
  • Reserve some pasta water before draining because it has starch that helps the olive oil cling to the pasta and creates a light sauce.
  • Toss everything while the pasta is still hot so the Parmesan melts slightly and the flavors meld together.
03 -
  • Use the best extra-virgin olive oil you have for finishing because it becomes the sauce, and cheap oil will make everything taste flat.
  • If your air fryer is small, cook the vegetables in two batches so they have room to crisp up properly.
  • Grate the Parmesan yourself instead of using pre-grated because it melts better and tastes sharper and more alive.
  • Add the lemon zest at the very end so its bright oils do not cook off and disappear.
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