Bring a large pot of salted water to boil. Add the orzo and cook according to package directions until al dente, usually about 8-9 minutes. Reserve 1 cup of pasta water before draining.

While the orzo cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the fresh spinach to the skillet. Stir frequently until wilted, approximately 2-3 minutes.

Reduce heat to low. Add the drained orzo to the skillet along with ricotta cheese, dried cranberries, and broth. Stir gently until the ricotta melts and coats every piece of orzo.

Add Parmesan cheese and lemon zest. Stir to combine. If the mixture seems too thick, gradually add reserved pasta water until you reach your desired consistency.

Season with salt and black pepper to taste. Garnish with fresh herbs if desired.

Serve immediately while hot and creamy.