Homemade Pasta with Artichokes, Broccli and Cream Sauce

This was an accidental recipe, you know; when you use whatchoo got, throw it together and bada-bing, there's dinner!
Actually, I set out with a goal of making some homemade pasta (we pretty much always have flour & egg so pasta is an easy use-whatchoo-got recipe around here with the KitchenAid mixer pasta attachment!). Then, I rounded up what ever veggies we had and figured I'd make a prima verde, and have a glorious healthy dinner. Then... at some point, not sure when....I busted out the heavy whipping cream and thick curls of parmesan cheese and started saucing it up before I realized I'd cream-sauced our healthy dinner.
Oh well, sometimes you need to just worry about yumminess and be over everything else, and use-whatchoo-got and I had heavy whipping cream that would only be useful for a few more days!

This made enough for Sunday and Monday night;
We had the pasta with just the veggies and sauce Sunday...and on Monday I grilled a chicken breast chopped it up and tossed the pasta in the skillet with the cooked, chopped chicken and tossed/sauteed together until heated through (about 7 minutes) with a little bit of olive oil and a bit more chopped garlic.

Pasta
2 c flour
2 eggs lightly beaten
1 T water

1 15oz can of artichoke hearts
5-6 cloves of garlic
1 cup heavy whipping cream
2 cups broccoli (we had baby broccoli)
1-2 cups grated aged Parmesan cheese
Olive Oil
Salt & Pepper

On a clean works surface, make a little mountain with the flour and then press in the top with the back of a 1/4 cup measuring cup, to make a volcano- pour the egg into the volcano and gently toss together with fingers to incorporate. Either continue kneading by hand for 10 minutes or transfer incorporated ingredients into the bowl of a Kitchen Aid stand mixer with the dough attachment and mix on medium for10 minutes, adding the water at about 7 minutes...turn it out onto the work surface and knead into a ball. Divide into 1/4ths and let rest for 15 minutes before rolling out.
Using stand mixer with pasta roller attachments, or manual pasta roller- set to thickest setting, 1, and roll through 1 x. fold in half, roll through again, then move the thickness to 2, roll through once, fold in half, roll again, and move to 3, repeat the same as with 2, moving the thickness to 4 then to 5. Lay sheets on wax paper lightly dusted with flour until all are rolled out.
Then place the spaghetti attachment and run each sheet through cutting the noodles.
Lay the noodles out to dry, or hang them on pasta drying rack.

Drain a can of artichoke hearts and cut them into 1/4ths. Chop up about 2 cups baby broccoli. Heat water in a 2 quart sauce pot and blanch the broccoli, cook it for about 5 minutes tops- drain & set aside
In another sauce pot combine 3 tablespoons butter, 5-6 cloves chopped garlic, 1 cup heavy cream, 1 T olive oil and a pinch of salt & pepper, add a big handful of freshly grated, aged, Parmesan cheese- heat on medium until it comes to a boil, then reduce to low and simmer for about 10 minutes, stirring occasionally until it thickens. Bring 5-6 cups of water to a boil in a large sauce pot and boil the spaghetti for about 6 minutes or until tender.
In a large bowl combine drained pasta, artichoke hearts, broccoli, 3 cloves chopped garlic, a pinch of sea salt, cracked pepper and toss with the sauce...