In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Add 1 cup of orzo to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the orzo in a colander and set aside.

In a mixing bowl, combine 1 cup of cottage cheese, 1/2 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and 1 teaspoon of black pepper. Mix until smooth.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup of chopped onion and sauté until translucent, about 3-4 minutes.

Add 1 cup of chopped spinach and 1 cup of halved cherry tomatoes. Cook until the spinach wilts, about 2-3 minutes.

Add the drained orzo to the pot with the sautéed vegetables. Stir in the creamy mixture and cook for an additional 2-3 minutes until heated through.

Serve warm, garnished with extra Parmesan cheese if desired.