Heat olive oil in a large skillet or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Stir in the uncooked orzo pasta, vegetable broth, lemon juice, lemon zest, salt, and black pepper. Bring the mixture to a simmer.

Once simmering, reduce heat to low, cover the skillet, and cook for 12-15 minutes, stirring occasionally, until most of the liquid has been absorbed and the orzo is al dente. If the orzo is still too firm and the liquid is gone, add a splash more broth or water and continue cooking briefly.

Remove the skillet from the heat. Stir in the chopped baby spinach until it wilts into the pasta. Then, fold in the grated Parmesan cheese until melted and creamy.

Taste and adjust seasonings if needed. Garnish with fresh chopped parsley and extra grated Parmesan cheese. Serve immediately.