Low Carb Lemon Ricotta Pasta (With Egglife or Any Pasta)
Creamy, lemony, and packed with 28 g of protein per serving? Yes, please!!
This silky lemon ricotta pasta tastes like something you'd find at a chic little cafe. It’s bright, fresh, and just rich enough to feel special. It comes together in minutes and leaves you with way less cleanup than your average pasta night.
For this version, I’m using Egglife’s brand-new POWER PASTA™ in Roasted Garlic & Herb. It’s high in protein, low in carbs (90% fewer carbs than traditional pasta), and honestly, a total game-changer if you’re looking for something lighter. That said, you can 100% make this recipe with any pasta you love: classic, gluten-free, chickpea, lentil, zucchini noodles, whatever works for you.
If you’ve tried Egglife’s egg wraps before (they’re usually hanging out in the refrigerated section by the other gluten-free tortillas), you already know they’ve mastered the whole high-protein thing. But this new pasta is totally next level. It’s got that al dente bite, savory flavor, and best of all, it doesn’t even need to be boiled. Just heat, toss, and go. Perfect for nights when you want a cozy, comforting dinner without a bunch of effort.
If you want a visual, I shared a quick video of how it comes together over on my Instagram!
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Why I Love Egglife Products!
I’m all about easy meals that are full of flavor, convenient, and sneak in a little extra nutrition, so Egglife Foods has totally become one of my go-tos. Their products are super versatile and honestly just make life easier. We’re talking simple steps, lots of variety, and added protein... all without that heavy, weighed-down feeling you get from regular wraps or pasta.
Egglife is best known for their low carb wraps, and they’ve earned a permanent spot in my fridge. I’ve used them for everything! Tacos, breakfast burritos, you name it. They’re super versatile, and with lots of recipes on their site, it’s easy to keep things fresh. The ease of use makes them perfect for busy weeknights or when you just need something fast and satisfying.
If you’re looking for the best way to try Egglife, their new egglife POWER PASTA™ (used in this recipe!) is a fun place to start, especially if you love pasta but want something a little lighter and higher protein. You can find it in select Kroger grocery stores, usually near the refrigerated pasta or by the Egg Life wraps. Here's where to buy if you're curious.
Ingredients You'll Need:
1 package egglife POWER PASTA™ Roasted Garlic & Herb (or your favorite pasta!)
⅓ cup water
1 cup whole milk ricotta cheese
Zest + juice of 1 lemon
½ cup grated parmesan cheese
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon black pepper
Optional Toppings (but SO good!):
2 tablespoon pine nuts
Red chili flakes
Fresh basil
Sun-dried tomatoes (didn’t try in this recipe but I bet it would be so good!)
Nutritional Information:
Macros (approx): 470 calories | 28 g protein | 10 g carbs | 36 g fat
How to Make It:
In a dry skillet over medium heat, add pine nuts and toast for 2–3 minutes, shaking often until golden and fragrant. Set aside.
2. In a large pot or deep skillet, heat ⅓ cup water over medium heat. Once hot, add the egglife POWER PASTA™ and cook for about 3 minutes, tossing gently until heated through.
3. In a mixing bowl, stir together ricotta, lemon zest, lemon juice, olive oil, parmesan, salt, and pepper. Add 1–2 tbsp warm water if needed to loosen the sauce.
4. Add the warm pasta directly to the sauce and toss until well-coated and creamy.
5. Top with toasted pine nuts, red pepper flakes, and fresh basil. Serve hot!
How to Make This with Regular Pasta!
You can absolutely make this recipe using your favorite pasta! Here’s how:
Boil 6–8 oz of pasta (penne, fettuccine, or even chickpea pasta works great).
Reserve ¼ cup of pasta water before draining.
Toss the cooked pasta in the lemon ricotta sauce, using some of the reserved pasta water to help the sauce cling to the noodles
Ingredient Swaps + Substitutions
Ricotta: Swap with whipped cottage cheese or Greek yogurt for even more protein. Cream cheese would also be delicious in this recipe!
Parmesan: Try pecorino romano, asiago, or nutritional yeast for a dairy-free option.
Pine nuts: Sub with chopped walnuts or skip altogether.
Basil: Fresh parsley, mint, or arugula all work well. You can also add thinly sliced red onion for more of a bite!
Protein: Ground beef is a great option for a big boost of protein.
Seasonings: For extra flavor, try mixing in everything bagel seasoning, a pinch of onion powder, or seasonings of your choice to make it your own!
Behind The Scenes!
FAQs
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It’s available in select Kroger locations, usually near the fresh, refrigerated pasta section or near egglife egg wraps. You can also check Egglife’s store locator to find the nearest retailer.
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Try dairy-free ricotta and parmesan-style shreds, and use olive oil instead of butter. Nutritional yeast adds a nice cheesy flavor, too.
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Nope! That’s one of the best parts. Just heat it with a bit of water in a preheated skillet over medium-high heat for about 1-2 minutes, and you’re good to go.
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Best served fresh, but leftovers will keep in the fridge for 2 days. However, like I said, I prefer it fresh.
This recipe is a perfect example of how new recipes can shine with simple ingredients and little seasoning. It’s a simple base recipe that’s easy to make and easy to customize, so you can tweak it to fit your mood or whatever you have on hand. Whether you’re looking for a quick dinner or some delicious recipe inspiration, this pasta comes together fast and lets the fresh, bright flavors do the talking, without any complicated steps.
Low Carb Lemon Ricotta Pasta (With Egglife or Any Pasta)
Ready in 10 minutes, this creamy Low Carb Lemon Ricotta Pasta made with Egglife POWER PASTA™ is packed with 28g protein and bright, fresh flavor. Perfect for easy, satisfying meals with lots of recipe options and simple steps.
Ingredients
- 1 package egglife POWER PASTA™ Roasted Garlic & Herb (or your favorite pasta!)
- ⅓ cup water
- 1 cup whole milk ricotta cheese
- Zest + juice of 1 lemon
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon pine nuts
- Red chili flakes
- Fresh basil
Instructions
- In a dry skillet over medium heat, add pine nuts and toast for 2–3 minutes, shaking often until golden and fragrant. Set aside.
- In a large pot or deep skillet, heat ⅓ cup water over medium heat. Once hot, add the egglife POWER PASTA™ and cook for about 3 minutes, tossing gently until heated through.
- In a mixing bowl, stir together ricotta, lemon zest, lemon juice, olive oil, parmesan, salt, and pepper. Add 1–2 tbsp warm water if needed to loosen the sauce.
- Add the warm pasta directly to the sauce and toss until well-coated and creamy.
- Top with toasted pine nuts, red pepper flakes, and fresh basil. Serve hot!
- Boil 6–8 oz of pasta (penne, fettuccine, or even chickpea pasta works great).
- Reserve ¼ cup of pasta water before draining.
- Toss the cooked pasta in the lemon ricotta sauce, using some of the reserved pasta water to help the sauce cling to the noodles.
Nutrition Facts
Calories
470Fat
36 gCarbs
10 gProtein
28 g
