# Components:
→ Pasta
01 - 12 oz ditalini pasta
02 - Salt, for pasta water
→ Vegetables
03 - 1 small zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 small red onion, chopped
06 - 1 cup cherry tomatoes, halved
07 - 1 cup broccoli florets
08 - 2 tbsp olive oil
09 - 1 tsp dried Italian herbs
10 - ½ tsp salt
11 - ¼ tsp black pepper
→ Dressing & Finish
12 - 2 tbsp extra-virgin olive oil
13 - 2 tbsp freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh basil or parsley
15 - Zest of ½ lemon
16 - Crushed red pepper flakes, to taste (optional)
# Method Steps:
01 - Set air fryer to 400°F (200°C) to preheat.
02 - In a large bowl, toss zucchini, bell pepper, red onion, cherry tomatoes, and broccoli with olive oil, dried Italian herbs, salt, and black pepper.
03 - Place vegetables in a single layer in the air fryer basket and air fry for 10–12 minutes, shaking halfway through, until tender and lightly browned.
04 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package directions. Drain, reserving ½ cup of pasta water.
05 - In a large bowl, mix the cooked pasta with the air-fried vegetables. Drizzle with extra-virgin olive oil, add Parmesan, lemon zest, and fresh herbs. Toss gently, adding reserved pasta water to achieve desired moisture.
06 - Taste the mixture and adjust seasoning if necessary. Serve warm, garnished with extra Parmesan and crushed red pepper flakes if desired.
