Set a pot of water to boil, season with salt and cook pasta in it for about 10 minutes or until al dente.
Meanwhile heat olive oil in a pan, saute garlic, chills and french beans.
Turn off heat and add lemon zest and juice (you may add the juice of whole lemon or add some more if you like but my kids doesn't like, ½ lemon is perfect for us)
When pasta is cooked, reserve about a cup of pasta water and drain the pasta.
Add the cooked spaghetti and the ricotta to the pan, add about half a cup of pasta water.
Toss together so the ricotta and water emulsify into a sauce.
Adjust seasoning to taste.
Drizzle some extra-virgin olive oil, toss and serve immediately... well, take a few photos first, then serve while still hot. :)
You may sprinkle with grated parmesan if you have some. Enjoy!