Pasta with broccoli and egg sauce (gluten-free)

First, bring a large pot of salted water to a boil. When the water starts boiling, add the pasta and cook according to package instructions (approx. 14–15 minutes) until al dente. After cooking, drain the pasta.

Meanwhile, break the broccoli into florets and finely blend them in a blender along with the garlic clove.

Once the pasta is ready, heat 1 tablespoon of olive oil in a pan over high heat. Add the blended broccoli and sauté for 1–2 minutes, stirring continuously. Reduce heat to medium, add the pasta, 70 ml of water, and 1 teaspoon of wine vinegar, and cook for another 2 minutes.