Bring a pot of salted water to a boil and add the orzo pasta. Cook according to package instructions until al dente.

Drain the orzo in a colander and set aside.

In the same pot, heat olive oil over medium heat. Add the zucchini and sauté for 3-4 minutes until tender.

Add the cherry tomatoes and spinach, cooking until the spinach wilts, about 2 minutes.

Return the cooked orzo to the pot with the sautéed vegetables. Season with salt, pepper, and garlic powder. Stir to combine.

Remove from heat and stir in the grated parmesan cheese until melted.

Serve warm, garnished with additional parmesan if desired.