Gluten-Free Spaghetti with Broccoli Sauce

First, bring a large pot of generously salted water to a boil. Once the water is boiling, add the gluten-free spaghetti and cook it "al dente" for about 14–15 minutes. Drain the pasta after cooking.

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 tablespoon of olive oil in a pan over high heat. Add the chopped broccoli to the pan and sauté it vigorously for 1–2 minutes, stirring constantly. Then reduce the heat to medium, add the pasta, 70 ml of water, and 1 teaspoon of white wine vinegar, and cook everything for another 2 minutes.