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 large 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 pepper. Cook for an additional minute.

Add the cooked orzo to the skillet and toss to combine with the sauce. Stir in the chopped parsley.

Serve warm, garnished with additional parsley if desired.