Save There's something wonderfully freeing about opening your fridge at five o'clock on a weeknight and deciding the half-used vegetables won't go to waste. That's exactly when I discovered this ditalini dish—not through careful planning, but through the happy accident of having an air fryer, some pasta, and the determination to make dinner without a grocery run. The vegetables came out golden and crispy in minutes, and when I tossed them with the warm pasta and a whisper of lemon, the whole kitchen smelled like a sun-soaked Italian afternoon. It became my go-to move whenever I needed to feel like I'd made something special from what was already there.
I made this for my neighbor one evening when she mentioned her fridge was as bare as mine felt, and watching her face light up when she tasted that first bite reminded me why simple food shared with someone you like matters so much. She came back the next week asking for the recipe, which made me laugh—there's nothing fancy about it, but somehow that's exactly the point.
Ingredients
- Ditalini pasta, 350 g: These tiny tubes catch the oil and seasonings brilliantly, and because they're small, they cook quickly and evenly.
- Zucchini, 1 small: Dice it small so it crisps up nicely in the air fryer instead of steaming.
- Red bell pepper, 1: It adds sweetness and a pop of color that feels celebratory on the plate.
- Red onion, 1 small, chopped: Don't skip this—it caramelizes beautifully and brings depth.
- Cherry tomatoes, 1 cup, halved: They burst slightly in the air fryer and become concentrated little bursts of flavor.
- Broccoli florets, 1 cup: Break them into bite-sized pieces so they crisp up evenly.
- Olive oil, 2 tbsp: This coats the vegetables so they'll caramelize rather than dry out.
- Dried Italian herbs, 1 tsp: Season the vegetables themselves, not just the finished dish.
- Salt and black pepper: Taste as you go; the Parmesan will add saltiness later.
- Extra-virgin olive oil, 2 tbsp: This finishes the dish and deserves to be good quality—don't use the same bottle as your cooking oil.
- Parmesan cheese, 2 tbsp, freshly grated: Grate it fresh if you can; it melts into the warm pasta beautifully.
- Fresh basil or parsley, 2 tbsp, chopped: Basil if you have it, but parsley works just as well on a busy night.
- Lemon zest, ½ lemon: This tiny amount brightens everything—don't skip it.
- Red pepper flakes, optional: Add a pinch if you like heat, or let people decide for themselves at the table.
Instructions
- Heat your air fryer:
- Set it to 200°C (400°F) and let it warm while you prep the vegetables. This matters more than you'd think—cold air fryers cook unevenly.
- Toss the vegetables:
- In a large bowl, combine all your diced vegetables with the olive oil, Italian herbs, salt, and pepper. Make sure everything's evenly coated; this is where the seasoning happens.
- Air fry until golden:
- Spread the vegetables in a single layer in the air fryer basket—don't crowd them or they'll steam instead of crisp. After about five minutes, shake the basket gently so they cook evenly. You want them tender with browned edges, which takes about ten to twelve minutes total.
- Cook the pasta:
- While the vegetables are crisping, bring a large pot of salted water to a rolling boil. Add the ditalini and cook according to the package instructions until it's al dente—tender but with a slight resistance when you bite it. Drain it in a strainer, but save about half a cup of that starchy pasta water; it's your secret weapon for bringing everything together.
- Combine everything:
- In your large serving bowl, add the warm drained pasta and the air-fried vegetables. Drizzle with the extra-virgin olive oil, scatter the Parmesan over the top, add the lemon zest and fresh herbs, and toss it all together gently. If it feels a bit dry, splash in some of that reserved pasta water—it'll help the oil coat everything evenly.
- Taste and adjust:
- Take a bite before serving. Add more salt, pepper, or lemon zest if needed. This is your chance to make it exactly right.
Save What struck me most the first time I made this was how the kitchen filled with the smell of caramelizing vegetables—nothing complicated, just heat and olive oil doing what they do best. Suddenly, dinner wasn't something I was rushing through; it was something I wanted to linger over.
Making It Your Own
This recipe is genuinely a template, not a prescription. Whatever vegetables are in your fridge right now are probably the right choice. I've made it with mushrooms and asparagus in spring, with thick-cut carrots and cauliflower in fall, and once with just tomatoes and zucchini when that's all I had. The air fryer magic works on all of them. The only thing I'd suggest is keeping at least one sweet element (like bell pepper or tomato) and one veggie with some substance so the dish feels balanced and filling.
Stretching It Further
If you want to turn this into something more substantial, add a handful of cooked chickpeas or white beans while you're tossing everything together—they warm through in the residual heat and add protein without changing the character of the dish. I've also made it vegan by using nutritional yeast instead of Parmesan, which sounds like a compromise but honestly tastes just as good. The beauty of this recipe is that it adapts to what you need it to be.
Serving and Storing
Serve this warm, right after you toss it, when the pasta is still giving off steam and the vegetables are at their crispest. It keeps in the fridge for a few days and reheats okay, though it's never quite as good as when it's fresh. Cold the next day, though, it makes a surprisingly nice lunch.
- Taste before serving and add extra Parmesan or a grind of black pepper if you want.
- A crisp white wine like Pinot Grigio is the perfect accompaniment if you're in the mood for it.
- If you're making this for people with dietary restrictions, mention that you can easily swap the cheese or use gluten-free pasta.
Save This dish taught me that weeknight dinner doesn't need to be complicated to feel complete, and that sometimes the best meals come from making peace with what's already in front of you. I hope it does the same for you.
Common recipe questions
- → What is the best way to cook ditalini to maintain texture?
Cook ditalini in boiling salted water until al dente, then drain and reserve some pasta water to adjust the dish’s moisture.
- → Which vegetables work best for air-frying in this dish?
Zucchini, bell peppers, red onion, broccoli, and cherry tomatoes roast well, becoming tender with a slight caramelization.
- → How can I make this dish vegan-friendly?
Omit Parmesan or substitute with a plant-based alternative to keep it vegan without sacrificing flavor.
- → Can I use other pasta shapes instead of ditalini?
Yes, small pasta shapes like elbow macaroni or small shells can be used as a substitute for similar texture and bite.
- → What tips help enhance flavor in this pasta and vegetable mix?
Drizzling extra-virgin olive oil, adding freshly grated Parmesan, fresh herbs, and a sprinkle of lemon zest and red pepper flakes enhances brightness and depth.