This daily devotional was written by teens in Massachusetts to help us practice loving better throughout Lent. This week we focus on learning to love ourselves.

March 8

“Self-care is never a selfish act—it is simply good stewardship of the only gift I have, the gift I was put on earth to offer to others.” – Parker Palmer

We decided that eating healthy is a wonderful way of caring for oneself.

Here is a delicious and nutritious recipe we think you will enjoy!

Recipe for Basil Pesto Pasta with Roasted Vegetables

 

Ingredients
1 lb. of whole wheat penne pasta
Homemade Basil Pesto
2 zucchini, sliced
2 yellow squash, sliced
1 red onion, cut into 1″ cubes
15-20 mini bell peppers (assorted peppers), tops cut off
2 tablespoons of olive
1 teaspoon of salt
½ teaspoon of ground pepper

Preheat oven to 400.
Place zucchini, squash, red onion, and mini bell peppers on baking sheet. Season with olive oil, salt, and pepper. Toss to coat.
Bake for 20 minutes. Remove from oven and set aside.
Bring a pot of water to a boil. Add pasta and cook until al dente, according to package directions.
Drain pasta when done and reserve ½ cup of cooking liquid.
In a large bowl add cooked pasta, roasted vegetables, basil pesto, and ½ cup of reserved cooking liquid. Toss to coat.
Serve. Top with additional parmesan cheese if desired.