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 the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the lemon juice, lemon zest, salt, and pepper. Cook for another minute.

Add the cooked orzo to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes, stirring frequently.

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

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