Pasta with feta and zucchini in air fryer.
Have you ever tried cooking zucchini and feta directly in air fryer? In this recipe, I show you how to prepare a creamy and flavorful pasta, with few ingredients and in no time.
The zucchini become soft and tasty, the feta melts slightly creating an irresistible sauce, and you can also add some cooked ham for an even richer touch.
I chose to use spelt pasta, lighter and rich in fiber, but traditional pasta you have in your pantry works well too. If you want, you can also add diced cooked ham for an even richer touch.
Perfect for summer, ready in 20 minutes and without making too much mess: the pasta with feta and zucchini in air fryer will become one of your favorites!
Try it and let me know if you liked it!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.6 oz penne rigate (spelt or semolina)
- 3.5 oz feta
- 1 zucchini
- A few sprays extra virgin olive oil
- to taste salt
- to taste dried oregano
- 1.8 oz cooked ham (diced, optional)
Tools
- Pot
- Air fryer
- Baking dish small
Steps
Wash the zucchini thoroughly under running water and dice them.
Also, cut the feta into pieces.Place zucchini and feta in a small baking dish suitable for the air fryer and season with a few sprays of extra virgin olive oil and a generous sprinkle of oregano.
Insert the baking dish in the basket of the air fryer and cook at 400°F for 15 minutes.
Meanwhile, cook the spelt pasta (or semolina pasta) in a pot with plenty of salted water. Once cooked, drain it, keeping some cooking water aside.
Pour the pasta into the baking dish with cooked zucchini and feta and mix well, adding some cooking water if needed to combine.
Our pasta with feta and zucchini in air fryer is ready. Plate it and, if desired, add a few cubes of cooked ham.
Enjoy your meal!
Storage and Tips…
The pasta with feta and zucchini in air fryer should be enjoyed immediately, right after cooking!
However, you can store it in the fridge and eat it the next day, cold or slightly warm.
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