Skip to content
Ingredients
- 200 g (about 7 oz) pasta, any short pasta (penne, rigatoni, fusilli)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup shredded mozzarella or cheddar
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped fresh parsley or basil
- 1/2 cup diced tomatoes or roasted vegetables (optional)
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons reserved pasta water
Equipment
- Air fryer (basket or tray style)
- Oven-safe dish or small baking pan that fits in your air fryer
- Mixing bowl
- Spoon or spatula
Step 1: Cook the Pasta
- Boil pasta in salted water until al dente.
- Reserve 1–2 tablespoons pasta water, then drain pasta.
- Toss pasta with a little olive oil to prevent sticking.
Step 2: Prepare the Zesty Mixture
- In a mixing bowl, combine:
- Olive oil
- Minced garlic
- Lemon zest and juice
- Red chili flakes (if using)
- Salt and pepper
- Add pasta, toss to coat evenly.
- Stir in optional vegetables if using.
Step 3: Assemble for the Air Fryer
- Lightly grease an oven-safe dish that fits in your air fryer.
- Transfer the zesty pasta mixture into the dish.
- Sprinkle shredded mozzarella and Parmesan evenly on top.
- Drizzle a tablespoon of reserved pasta water for extra moisture.
Step 4: Air Fry
- Preheat air fryer to 180°C (350°F) for 3–5 minutes.
- Place pasta dish in air fryer basket or tray.
- Cook 8–10 minutes, checking halfway.
- The top should be lightly golden and slightly crisp.
Step 5: Finish and Serve
- Remove from air fryer carefully.
- Sprinkle fresh parsley or basil on top.
- Optional: add extra lemon zest for brightness.
- Serve hot.
Tips for Success
- Use short pasta; long pasta doesn’t crisp evenly in the air fryer.
- Do not overcrowd the pan; the air fryer needs airflow.
- If top browns too quickly, cover loosely with foil for remaining time.
- Add vegetables that don’t release too much water (zucchini, bell peppers, cherry tomatoes).
