In a medium pot, bring 2 cups of vegetable broth to a vigorous boil over high heat. Once boiling, add 1 cup of orzo pasta and reduce the heat to medium, cooking according to package instructions for about 8-10 minutes.

While the orzo cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add finely grated carrot, diced zucchini, and chopped broccoli florets. Sauté the vegetables for 3-5 minutes, or until tender.

Stir in 1 cup of chopped spinach, cooking for an additional 1-2 minutes until wilted.

After draining any excess broth from the orzo, return it to the pot. Gently fold in the sautéed vegetables.

Sprinkle in 1 teaspoon of garlic powder, and season with salt and pepper to taste. If desired, stir in 1/4 cup of grated Parmesan cheese.