How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baby Bok Choy & Pennoni Rigati Alfredo?

You need 8 ingredients. The key ingredients include: 250 g of pennoni rigati pasta (or any pasta you prefer), 200 g baby bok choy (Washed and separated), 1 1/2 cups alfredo sauce (homemade or store bought), 1 tablespoon pesto sauce (homemade or store bought), and more.

Is Baby Bok Choy & Pennoni Rigati Alfredo suitable as pasta & noodles?

Yes, Baby Bok Choy & Pennoni Rigati Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Baby Bok Choy & Pennoni Rigati Alfredo?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Bok Choy & Pennoni Rigati Alfredo Recipe

Name: Baby Bok Choy & Pennoni Rigati Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g of pennoni rigati pasta (or any pasta you prefer); 200 g baby bok choy (Washed and separated); 1 1/2 cups alfredo sauce (homemade or store bought); 1 tablespoon pesto sauce (homemade or store bought); 1/4 teaspoon fresh nutmeg; 1 tablespoon oil; 2 tablespoons sea salt; 5 quarts water, for boiling pasta and bok choy

Try this homemade Baby Bok Choy & Pennoni Rigati Alfredo recipe the whole family will love. Made with pennoni rigati pasta, baby bok choy, alfredo s…

This Baby Bok Choy & Pennoni Rigati Alfredo relies on simple, everyday ingredients such as fresh nutmeg, oil and sea salt. It comes together quickly and makes 4 servings, at about 729 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

250 g of pennoni rigati pasta (or any pasta you prefer)
200 g baby bok choy (Washed and separated)
1 1/2 cups alfredo sauce (homemade or store bought)
1 tablespoon pesto sauce (homemade or store bought)
1/4 teaspoon fresh nutmeg
1 tablespoon oil
2 tablespoons sea salt
5 quarts water, for boiling pasta and bok choy

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Quick Info

Servings
4 servings
Calories
729 kcal
Category
Pasta & Noodles

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Baby Bok Choy & Pennoni Rigati Alfredo

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