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 about 1 minute until fragrant.

Stir in the lemon juice, lemon zest, salt, and black pepper. Cook for an additional 2 minutes.

Add the cooked orzo to the skillet and toss to combine with the sauce.

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

Serve warm as a side dish or main course, garnished with additional parsley and Parmesan if desired.