Save One Wednesday evening, I opened my fridge to find a jumble of half-used vegetables—a lone zucchini, a wrinkled bell pepper, some cherry tomatoes starting to soften. Instead of letting them go to waste, I tossed them into the air fryer with olive oil and herbs, boiled some ditalini, and ended up with a dish so colorful and satisfying I made it three times that month. The air fryer crisped the edges of the vegetables in a way roasting never quite managed, and the tiny pasta tubes caught every bit of seasoning. It became my favorite way to clear out the crisper drawer without feeling like I was eating leftovers.
I made this for a friend who was convinced she hated broccoli, and she went back for seconds without realizing what she was eating. The air fryer had caramelized the florets just enough to make them sweet and nutty, and the lemon zest brightened everything. She asked for the recipe on her way out the door, and I told her the secret was just not overthinking it.
Ingredients
- Ditalini pasta: These little tubes are perfect for this dish because they hold onto the olive oil and catch tiny bits of vegetable in every bite.
- Zucchini: Dice it small so it cooks evenly in the air fryer and gets those golden edges without turning mushy.
- Red bell pepper: Adds sweetness and a pop of color, and it caramelizes beautifully in the air fryer.
- Red onion: Mellows out as it cooks and adds a slight sharpness that balances the sweetness of the other vegetables.
- Cherry tomatoes: Halve them so they burst and release their juices, which mix into the pasta like a light sauce.
- Broccoli florets: They crisp up on the edges and turn tender in the center, and they soak up the Italian herbs like little sponges.
- Olive oil: Use a good one for tossing the vegetables, and save your best extra-virgin for drizzling at the end.
- Dried Italian herbs: A quick shake of oregano, basil, and thyme does all the flavoring work without measuring a dozen spices.
- Parmesan cheese: Freshly grated melts into the warm pasta and vegetables, adding a salty, nutty richness.
- Fresh basil or parsley: Stir it in at the end so it stays bright green and fragrant, not wilted and sad.
- Lemon zest: Just half a lemon is enough to wake up the whole dish without making it taste citrusy.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that makes the dish feel more alive.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it warm up while you prep the vegetables. A hot air fryer means crispy edges, not steamed vegetables.
- Toss the vegetables:
- In a large bowl, coat zucchini, bell pepper, onion, tomatoes, and broccoli with olive oil, Italian herbs, salt, and pepper until everything glistens. Use your hands if you want to make sure every piece is coated.
- 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. You want them tender with browned, caramelized spots.
- Boil the pasta:
- While the vegetables cook, bring a large pot of salted water to a rolling boil and cook the ditalini until al dente, following the package instructions. Scoop out half a cup of the starchy pasta water before draining.
- 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 splashes of reserved pasta water to loosen everything and help the cheese melt into a light coating.
- Taste and serve:
- Adjust the seasoning with more salt, pepper, or red pepper flakes if you like. Serve warm with extra Parmesan on top and a final drizzle of olive oil.
Save The first time I served this to my family, my nephew picked out every piece of zucchini and ate it separately before touching the pasta. By the third time I made it, he was mixing everything together without a word. That is when I realized this dish does not need to be fancy to win people over, it just needs to taste like something you actually want to eat.
How to Customize Your Vegetables
You can swap in whatever vegetables are lurking in your fridge—diced carrots, eggplant, asparagus cut into short pieces, or sliced mushrooms all work beautifully. I have used frozen broccoli in a pinch, though fresh gives you better texture. If you are using something watery like eggplant, salt it lightly and let it sit for ten minutes before air frying so it does not turn soggy. The key is cutting everything into similar-sized pieces so they cook evenly and you do not end up with burnt onions and raw zucchini in the same batch.
Making It Vegan or Adding Protein
For a vegan version, skip the Parmesan or use a plant-based alternative, and add a pinch of nutritional yeast for that cheesy, umami flavor. If you want more protein, toss in a can of drained chickpeas or white beans with the vegetables before air frying—they get crispy on the outside and creamy inside. I have also stirred in leftover rotisserie chicken at the end, and it turned this into a full dinner without any extra effort.
Storage and Reheating Tips
This dish keeps well in the fridge for up to three days, though the vegetables lose some of their crisp. Reheat it gently in a skillet with a splash of olive oil or pasta water instead of the microwave, which makes the pasta gummy. You can also eat it cold as a pasta salad, with a little extra lemon juice and fresh herbs stirred in.
- Add the fresh herbs and lemon zest just before serving so they stay vibrant and do not turn dull.
- If you are meal prepping, store the pasta and vegetables separately and toss them together when you are ready to eat.
- A handful of toasted pine nuts or chopped walnuts on top adds crunch and makes it feel more special.
Save This is the kind of meal that makes you feel resourceful and satisfied at the same time, like you just turned scraps into something worth sharing. I hope it becomes your go-to for those nights when you need dinner fast and the fridge is almost empty.
Recipe FAQs
- → What vegetables work best for air-frying with ditalini?
Zucchini, bell peppers, red onion, cherry tomatoes, and broccoli are excellent choices, but feel free to use carrots, eggplant, asparagus, or mushrooms depending on availability.
- → How do I ensure the vegetables are tender but not overcooked?
Air-fry vegetables at 200°C (400°F) for 10–12 minutes, shaking halfway through to promote even cooking and maintain a slight crispness.
- → Can I adjust the seasoning to suit my taste?
Absolutely—salt, pepper, Italian herbs, fresh basil or parsley, lemon zest, and even crushed red pepper flakes can be modified to match your preferred flavor profile.
- → Is it possible to make this dish vegan?
Yes, simply omit the Parmesan cheese or substitute with a plant-based alternative to keep it vegan-friendly.
- → How can I add more protein to this dish?
Introducing cooked chickpeas or white beans offers a protein boost while maintaining the dish’s fresh vegetable character.