Ditalini with air-fried vegetables

There's something oddly satisfying about opening the fridge on a Tuesday and finding the vegetable drawer half-full of things that need rescuing. That's when I started playing with the air fryer instead of roasting vegetables the old way—tossing whatever I found with pasta felt like solving a small kitchen puzzle. Ditalini, those little tube pastas, caught my eye because they're small enough to nestle perfectly with the charred vegetable pieces, and suddenly a what-do-I-cook-tonight moment turned into something genuinely delicious and finished in under forty minutes.

I remember making this for my neighbor one evening when she stopped by looking stressed about dinner plans—she brought wine, and I had just those random vegetables and a box of ditalini. Twenty minutes later we were eating in her backyard, and she kept asking how something so simple tasted this good. That's when I realized it wasn't really about fancy ingredients or technique; it was about the air fryer making everything taste like it had been carefully tended to.

Ingredients

• Ditalini pasta, 350 g: Small tubes that catch sauce and vegetable bits perfectly—don't skip reserving the pasta water because that starchy liquid is your secret to pulling everything together.
• Zucchini, red bell pepper, red onion, cherry tomatoes, broccoli: Use what you have; these are just suggestions, and carrots, asparagus, or mushrooms work equally well.
• Olive oil for the vegetables, 2 tbsp: Just enough to coat everything so the air fryer can work its magic and create those lightly browned, tender pieces.
• Dried Italian herbs, salt, and black pepper: The seasoning happens in two places—here with the vegetables, and again in the final toss, so taste as you go.
• Extra-virgin olive oil for finishing, 2 tbsp: This is different from the cooking oil; save a good one for drizzling at the end when you can actually taste it.
• Fresh Parmesan cheese, 2 tbsp grated: The real stuff, freshly grated, makes a difference—the pre-grated kind has anti-caking agents that don't melt quite the same way.
• Fresh basil or parsley, lemon zest, and red pepper flakes: These finish the dish and wake it all up; don't skip them even if you're tempted.

Instructions

Heat your air fryer and prep the vegetables:

Set the air fryer to 200°C and while it warms, cut your vegetables into roughly the same size so they cook evenly. Toss everything in a bowl with olive oil, herbs, salt, and pepper until each piece glistens slightly.

Air fry until they're tender and golden:

Spread the vegetables in a single layer in the basket—don't crowd them, even if you have to work in batches. Shake the basket halfway through so the pieces brown evenly on all sides; you're looking for about 10–12 minutes total, until they're tender and lightly charred at the edges.

Cook the pasta while vegetables finish:

Bring a large pot of well-salted water to a rolling boil and add ditalini. Cook until al dente according to the package instructions, which usually takes around 10 minutes. Before draining, scoop out about half a cup of the cooking water—this is liquid gold for tossing later.

Combine everything in a bowl:

Toss the warm drained pasta with the air-fried vegetables, extra-virgin olive oil, Parmesan, fresh herbs, and lemon zest. Add reserved pasta water a splash at a time until the whole thing feels cohesive and glossy, not dry but not swimming in oil either.

Taste, adjust, and serve:

Give it a taste and add more salt, pepper, or lemon zest if it needs it. Finish with a sprinkle of Parmesan and red pepper flakes if you like a little heat.

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There's a quiet moment I love, right after tossing everything together, when the steam rises off the pasta and the smell hits you—charred vegetables, fresh basil, a whisper of lemon and garlic from the herbs. It's that moment when a random collection of things becomes something you actually wanted to eat.

Why the Air Fryer Changes Everything

Before I started using an air fryer for vegetables, I roasted them the traditional way, and they were fine. But something about the circulating heat and the smaller space creates a caramelization that feels almost impossible on a sheet pan. The vegetables develop color and tenderness at the same time, and they don't release as much moisture, so you end up with actual texture instead of soft mush. It's genuinely faster too—no preheating a whole oven, no checking multiple times, just set it and let the basket do the work.

The Magic of Flexible Vegetables

The beauty of this dish is that it genuinely doesn't care what vegetables you choose, as long as you keep the quantities roughly similar. I've made it with eggplant and mushrooms, with asparagus and snap peas, even with diced cauliflower. Each version tastes completely different but always feels complete because the ditalini and the bright finish of lemon and herbs hold it all together. The only thing I'd avoid is anything too watery like cucumber or tomatoes that haven't been halved and seeded first.

Serving and Pairing

This is the kind of dish that's happy served warm or at room temperature, which means it's perfect for weeknight dinners or next-day lunches. It pairs beautifully with a crisp white wine like Pinot Grigio, and if you want to make it a fuller meal, a simple green salad on the side feels right. If you want extra protein, stir in some white beans or chickpeas without any fuss—they warm up in the residual heat and add substance without changing the flavor profile.

• For extra protein, add a can of white beans or chickpeas, drained and warmed gently in the pasta bowl.
• Make it vegan by using a plant-based Parmesan alternative or simply leaving the cheese out entirely.
• Leftovers keep in the fridge for three days and are actually better when the flavors have time to settle together.

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There's something deeply satisfying about pulling together a dish like this with almost no planning, and it always reminds me that the best meals often come from paying attention to what's already in your kitchen.

Questions & Answers

→ What vegetables work well for this dish?

Zucchini, bell peppers, red onion, cherry tomatoes, and broccoli are great choices, but carrots, eggplant, asparagus, or mushrooms can also be used.

→ How do I ensure the pasta and vegetables blend well?

Use reserved pasta water to loosen the mixture and toss thoroughly with olive oil and herbs to create a cohesive, flavorful coating.

→ Can I substitute the Parmesan cheese?

Yes, for a vegan option, omit Parmesan or use a plant-based cheese alternative.

→ What temperature and time are best for air-frying vegetables?

Preheat the air fryer to 200°C (400°F) and air fry vegetables for 10–12 minutes, shaking halfway through for even cooking.

→ How can I add more protein to this dish?

Include cooked chickpeas or white beans for an extra protein boost that complements the flavors well.