Pasta with Broccoli Sauce and Egg

First, bring plenty of salted water to a boil in a large pot. Once the water boils, add the gluten-free spaghetti and cook "al dente" for about 14–15 minutes. After cooking, drain the pasta.

Meanwhile, divide the broccoli into small florets and finely chop it together with the peeled garlic clove in a blender.

Once the pasta is ready, heat 1 tbsp olive oil in a large pan over high heat. Add the chopped broccoli mix and sauté vigorously for 1–2 minutes, stirring constantly. Then reduce the heat to medium, add the pasta, 70 ml water, and 1 tsp white wine vinegar, and fry for another 2 minutes.