Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the lemon juice, lemon zest, salt, and black pepper. Cook for an additional minute.

Add the cooked orzo to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.

Remove from heat and stir in the chopped parsley and grated Parmesan cheese.

Serve warm, garnished with additional parsley and Parmesan if desired.