1) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 240ml of the cooking water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
2) Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the French beans, garlic, salt and pepper and saute for 4 minutes. Add the 240ml of pasta cooking liquid and continue cooking until tender, about 4 more minutes.
3) Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss.
Transfer the pasta to a serving plate and top with lemon zest. Serve.