Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente.

Drain the orzo in a colander and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add diced zucchini and bell pepper, cooking for about 5 minutes until softened.

Stir in halved cherry tomatoes and spinach, cooking until spinach wilts, about 2-3 minutes.

Add the cooked orzo to the skillet with vegetables. Sprinkle with oregano, salt, and pepper, stirring to combine.

Remove from heat and stir in grated parmesan cheese before serving.