Cook the orzo according to package directions. Drain, rinse, and set aside.

While orzo cooks, heat the oil in a large wide rimmed skillet over medium-high heat. Once oil is shimmering, add the garlic and onion and cook until fragrant, about 1 minute. Add the bell peppers and string beans, season with salt and pepper, stir, and cook for 10 minutes or until vegetables are tender (to your preference).

While veggies cook, grate 3/4 cup of Parmesan cheese and set aside. Chiffonade the basil and set aside.

Once veggies are cooked, add the cooked orzo, half of the basil, and half of the Parmesan cheese to the skillet, squeeze over the lemon, and season generously with salt. Sprinkle with red pepper flakes and toss well to combine. Transfer to a serving dish and top with remaining basil and Parmesan. Serve.