Whole wheat pasta tossed with zucchini, tomato and olive oil and lightly crisped in the air fryer makes this baked pasta, which packs neatly into boxes for a lunchbox or a late-night snack alike. Generous olive oil and just a little cheese keep it heart-healthy.
Boil the whole wheat pasta in salted water for 10 minutes, about 2 minutes short of the package time so it stays firm, then drain.
Sauté the garlic and zucchini in olive oil, add the tomato, and cook with the thyme, salt and black pepper for 8 minutes.
Toss the boiled pasta with the vegetables and transfer to an air-fryer-safe dish, then sprinkle the grated kashar on top.
Place the dish in the air fryer basket and cook at 200°C for 12 minutes, until lightly browned on top. If you do not have an air fryer, bake it in an oven at the same temperature for 15 minutes instead, and scatter parsley on top before serving.
If you do not have an air fryer, transfer the mixture to an oven dish and bake in an oven preheated to 200°C for 15 minutes instead. Allergens: contains wheat (gluten) and dairy (kashar cheese).
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