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 large 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 another minute.

Add the cooked orzo to the skillet and toss to combine with the sauce. Cook for an additional 2-3 minutes to heat through.

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