Pasta
This pasta bake is made by tossing whole-wheat pasta with zucchini, tomatoes, and olive oil and lightly browning it in an air fryer. Divided into containers, it works for a lunchbox or a late-night snack. Plenty of olive oil and a small amount of cheese create a heart-friendly balance.
Boil the whole-wheat pasta in salted water for 10 minutes, 2 minutes less than the package directions, so it remains firm. Drain.
Add the garlic and zucchini to the olive oil, then add the tomatoes. Sauté for 8 minutes with the thyme, salt, and black pepper.
Mix the cooked pasta with the vegetables and transfer to an air-fryer-safe dish. Sprinkle the grated kashar cheese on top.
Place the dish in the air fryer basket and cook at 200°C / 390°F 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. Sprinkle with parsley and serve.
If you do not have an air fryer, transfer the mixture to a baking dish and bake in a preheated 200°C / 390°F oven for 15 minutes. Contains wheat (gluten) and dairy (kashar cheese).
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