serves 4 ingredients

50g/2oz butter

400g/14oz courgettes, shredded 1 small onion, grated 225ml/8fl oz double cream 3 tablespoons freshly grated

Parmesan cheese pinch of grated nutmeg 450g/1lb fresh beetroot fettucine salt and freshly ground black pepper

• Melt the butter in a large deep frying pan. Add the courgettes and onion. Stir and sautй for about 4 minutes until the onion is starting to soften. Cover the pan, and sautй for a further 3 minutes until soft and translucent. Stir in the cream, and allow it to come to a gentle simmer.

• Remove the pan from the heat, and stir in the Parmesan and nutmeg. Season with salt and pepper. Keep warm.

• Bring a large saucepan of lightly salted water to the boil, and add the fresh fettuccine. Return to the boil, then cook for 15 seconds. Drain and add to the frying pan with the sauce. Toss everything together, and serve immediately.