Ditalini with Air-Fried Vegetables

I pulled the air fryer out on a Wednesday night when the vegetable drawer was overflowing and I had no plan. A handful of cherry tomatoes, half a zucchini, some broccoli that needed using—it all went into the basket with a drizzle of oil. Twenty minutes later, I had this vibrant, caramelized tangle of vegetables folded into ditalini, and it tasted like I'd spent an hour roasting everything in the oven. Now it's my go-to when the fridge is full of odds and ends and I want something that feels both virtuous and satisfying.

I made this for a friend who swore she didn't like broccoli, and she went back for seconds. She kept asking what I'd done to make the vegetables taste so good, and I had to admit it was just the air fryer and a little olive oil. Sometimes the simplest techniques are the ones that surprise you most, and watching her enjoy something she thought she hated felt like a quiet victory in my tiny kitchen.

Ingredients

• Ditalini pasta: These tiny tubes are perfect for catching bits of vegetable and dressing in every bite, though any short pasta like penne or rigatoni works just as well.
• Zucchini: Dice it small so it cooks evenly and gets those golden edges without turning mushy.
• Red bell pepper: It adds sweetness and a pop of color that makes the whole dish look more alive.
• Red onion: The air fryer mellows its sharpness and brings out a gentle, caramelized flavor.
• Cherry tomatoes: Halve them so they burst and release their juices, coating everything in a light, tangy glaze.
• Broccoli florets: They crisp up beautifully in the air fryer, becoming almost nutty and addictive.
• Olive oil: Use a good one for tossing the vegetables and an even better extra-virgin for finishing the dish.
• Dried Italian herbs: A simple blend of oregano, basil, and thyme does wonders when you don't have fresh herbs on hand.
• Parmesan cheese: Freshly grated is essential here, it melts into the warm pasta and adds a salty, umami depth.
• Fresh basil or parsley: This is where the dish goes from good to great, adding brightness and a hint of garden freshness.
• Lemon zest: Just half a lemon's worth lifts everything and keeps the flavors from feeling heavy.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that lingers in the best way.

Instructions

Preheat the air fryer:

Set it to 200°C (400°F) and let it warm up while you prep the vegetables. This ensures everything cooks evenly and gets those crispy edges right from the start.

Toss the vegetables:

In a large bowl, combine zucchini, bell pepper, red onion, cherry tomatoes, and broccoli with olive oil, Italian herbs, salt, and pepper. Make sure every piece is lightly coated so they roast instead of steam.

Air fry the vegetables:

Spread them in a single layer in the basket and air fry for 10 to 12 minutes, shaking halfway through. You want them tender with golden, slightly charred spots.

Cook the pasta:

While the vegetables roast, boil a large pot of salted water and cook the ditalini until al dente. Drain it, but save half a cup of the starchy pasta water for later.

Combine and dress:

Toss the hot 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 needs moisture, stirring gently until everything is glossy and well mixed.

Finish and serve:

Taste and adjust the seasoning, then serve warm with extra Parmesan and a sprinkle of red pepper flakes if you like a little heat.

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One evening, I served this to my neighbor who'd just moved in, and she told me it reminded her of summers in her nonna's kitchen, where nothing was ever wasted and everything tasted like care. I hadn't set out to recreate anyone's memory, but somehow this simple dish—just pasta and vegetables—had become a bridge between strangers. That's when I realized food doesn't have to be fancy to mean something.

How to Customize It

This recipe is endlessly flexible, so don't feel locked into the vegetables I've listed. Carrots, eggplant, asparagus, and mushrooms all roast beautifully in the air fryer, and you can swap them in based on what's in your fridge. If you want more protein, toss in a can of drained chickpeas or white beans with the vegetables during the last few minutes of air frying. For a vegan version, simply skip the Parmesan or use a plant-based alternative, and the dish still tastes vibrant and full.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the vegetables may soften slightly. I like to reheat portions in the air fryer for a few minutes to bring back some of that roasted texture, or you can warm it gently in a skillet with a splash of water or olive oil. It's also delicious eaten cold as a pasta salad the next day, especially if you add a squeeze of fresh lemon juice before serving.

Pairing and Serving Suggestions

This pasta is light enough to serve as a main dish on its own, but it also pairs beautifully with a simple green salad dressed in lemon vinaigrette or a crusty loaf of bread for soaking up any extra oil. If you're pouring wine, a crisp Pinot Grigio or Vermentino complements the bright, vegetal flavors without overwhelming them.

• Serve it family-style in a large bowl so everyone can help themselves and sprinkle their own toppings.
• Garnish with extra fresh herbs just before bringing it to the table for a pop of color and fragrance.
• If you have leftover roasted vegetables from another meal, fold them in at the end instead of air frying fresh ones.

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This is the kind of recipe that grows with you, changing with the seasons and whatever you have on hand. I hope it becomes a weeknight favorite in your kitchen, too.

Frequently Asked Questions

→ What vegetables work best for air frying?

Zucchini, bell peppers, cherry tomatoes, broccoli, and red onions are ideal for air frying as they become tender with a slight crispness. You can also use carrots, eggplant, asparagus, or mushrooms.

→ How do you prevent ditalini from sticking together?

Cook ditalini in plenty of salted boiling water until al dente and stir occasionally. Drain and toss immediately with olive oil or reserved pasta water to keep them separate.

→ Can I make this dish vegan?

Yes, omit the Parmesan cheese or substitute it with a plant-based alternative to keep the dish vegan-friendly.

→ How long should vegetables be air fried?

Air fry vegetables at 200°C (400°F) for about 10–12 minutes, shaking the basket halfway to ensure even cooking and browning.

→ What is the purpose of adding reserved pasta water?

Adding reserved pasta water helps to loosen the dish and creates a silky texture by binding the pasta and vegetables together with the olive oil and seasonings.