Cook pasta according to package directions, cooking until al dente. When finished, drain, reserving 1 cup of the pasta water. Transfer the hot pasta to a large bowl and add the ricotta cheese. Toss to combine.
Meanwhile, in a large skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt and pepper and sauté for 3-4 minutes. Add the reserved cup of pasta water and continue cooking until tender, about another 4 minutes.
Add the pasta with ricotta to the pan with the green beans and toss to combine. Add the tomatoes and gently toss, cooking until slightly softened. Transfer to a serving plate and top with lemon zest. Serve and enjoy!