Save There's something deeply satisfying about opening the fridge on a Wednesday evening and seeing a scattered collection of vegetables that somehow need rescuing. That night, I remembered my air fryer sitting on the counter and thought: why not turn this into something that feels intentional rather than makeshift? Twenty minutes later, I had a warm bowl of ditalini tossed with vegetables so perfectly crisped they tasted like they belonged together from the start. It became one of those dishes I make when I want something nourishing without the fuss, and honestly, it tastes better than most things I plan ahead for.
I made this for my sister who'd been complaining about eating the same salad three days in a row, and she actually asked for the recipe instead of just being polite about it. There's something about warm pasta mixed with crispy vegetables and that whisper of lemon that just works—it felt like a small victory in the kitchen.
Ingredients
- Ditalini pasta, 350 g: These tiny tubes hold onto the dressing beautifully and cook evenly, but honestly any short pasta works if that's what you have.
- Zucchini, 1 small diced: It softens just enough in the air fryer without turning into mush if you don't overcrowd the basket.
- Red bell pepper, 1 diced: Adds sweetness and color; the edges get slightly charred, which is exactly what you want.
- Red onion, 1 small chopped: Turns mellow and almost sweet when air-fried, not harsh like raw onion would be.
- Cherry tomatoes, 1 cup halved: They burst slightly and concentrate their flavor—use them if you can, they make a difference.
- Broccoli florets, 1 cup: Gets crispy on the outside while staying tender inside; don't skip this for texture.
- Olive oil for vegetables, 2 tbsp: Just enough to coat without making everything greasy; the air fryer does most of the work.
- Dried Italian herbs, 1 tsp: A shortcut that actually tastes good and saves you from chopping a handful of fresh herbs.
- Salt and black pepper: Season generously—you're seasoning raw vegetables before they cook.
- Extra-virgin olive oil for finishing, 2 tbsp: This is where flavor lives; don't use the cheap stuff here.
- Parmesan cheese, 2 tbsp grated: Salty, umami-rich, and it sticks to the warm pasta beautifully.
- Fresh basil or parsley, 2 tbsp chopped: Adds a brightness at the end that makes everything taste fresher.
- Lemon zest, from ½ lemon: This small detail brightens the whole dish without tasting obviously lemony.
- Red pepper flakes, to taste: Optional, but they add a gentle heat that wakes everything up.
Instructions
- Heat your air fryer while you prep:
- Set it to 200°C (400°F) so it's ready when you are. This takes just a few minutes and makes a real difference in how evenly everything cooks.
- Toss vegetables with oil and seasonings:
- In a large bowl, combine all your cut vegetables with the olive oil, Italian herbs, salt, and pepper. Make sure everything gets a light coating—this is what helps them crisp up instead of steam.
- Air fry until golden and tender:
- Spread vegetables in a single layer in the basket, shake it halfway through the 10–12 minutes, and listen for that satisfying sizzle. You want them lightly browned at the edges, not soft all the way through.
- Cook pasta while vegetables finish:
- Bring a large pot of salted, boiling water to a boil and add ditalini. Cook until it's just tender with a slight bite—check the package time and subtract a minute. Reserve ½ cup of that starchy water before draining; it's your secret ingredient for silky sauce.
- Bring everything together:
- Combine warm pasta and crispy vegetables in a large bowl, then drizzle with extra-virgin olive oil. Add the Parmesan, lemon zest, and fresh herbs, then toss everything together. If it feels dry, add a splash of that reserved pasta water—just enough to coat everything lightly.
- Taste and adjust:
- Add more salt, pepper, or lemon zest if needed. Some people want heat; some don't—that's what the red pepper flakes are for.
Save The moment I realized this dish had staying power was when I made it for a simple dinner party and everyone automatically reached for seconds. There's something about a warm bowl of pasta with vegetables that taste like they were meant to be together—no fancy techniques, just good timing and paying attention to what you're doing.
Vegetables You Can Actually Use
The beauty of this dish is that it genuinely doesn't care what vegetables you choose. Carrots work wonderfully if you cut them thin enough to cook through in the time frame. Eggplant gets creamy and mild when air-fried, absorbing flavors instead of competing with them. Asparagus becomes crispy and tender if you don't leave it in too long. Mushrooms concentrate into something almost savory that tastes like umami. Even leftover roasted vegetables from another meal can be tossed with the warm pasta and finished oil—everything just works.
Making It Your Own
Once you understand the basic structure—air-fried vegetables, warm pasta, bright finishing oil—you'll see infinite variations. Some nights I add cooked chickpeas for protein and heartiness. Other times I skip the Parmesan entirely and use a drizzle of balsamic instead. The lemon zest can become lime if that's what you're feeling, or skip it and use fresh mint instead of basil. This dish is forgiving in the best way possible.
Storage and Pairing Ideas
This keeps beautifully in the fridge for three days if you store it without the cheese and fresh herbs—add those when you reheat so they stay bright. It pairs wonderfully with a crisp white wine like Pinot Grigio, or even just a cold glass of something fizzy. I've found it works equally well as a light dinner or packed into containers for lunch the next day, though the vegetables lose a tiny bit of their crisp by then, which is honestly fine.
- If you need it gluten-free, use gluten-free pasta and check all your packaged ingredients.
- For vegan, skip the Parmesan or use whatever plant-based alternative you like—the dish doesn't suffer for it.
- Leftover vegetables from other meals can absolutely join this party if they're already cooked.
Save This is the kind of dish that reminds you cooking doesn't have to be complicated to be genuinely good. Something simple, built on attention to timing and quality ingredients, tastes like love.
Recipe FAQ
- → Can I use other vegetables instead of the suggested ones?
Absolutely! Feel free to substitute with carrots, eggplant, asparagus, mushrooms, or any vegetables you have on hand for a personalized touch.
- → How do I prevent the vegetables from becoming soggy?
Air-frying at a high temperature with a single layer ensures they stay crisp and tender without excess moisture.
- → What’s the best way to cook the ditalini pasta?
Boil in salted water until al dente, then drain, reserving a bit of pasta water to adjust the dish’s moisture as needed.
- → Can I make this dish vegan-friendly?
Yes, omit the Parmesan or substitute it with a plant-based alternative to keep it vegan.
- → How can I add protein to this dish?
Incorporate cooked chickpeas or white beans for added protein and texture.