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Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente, according to package directions.
In a wide skillet, drizzle 2 Tbs. sundried tomato oil and bring to a medium-high heat. Add the garlic and sauté about 40 seconds, until it starts to slightly brown, sizzle and become wildly fragrant. Add the tomatoes and let them sauté another minute. Add the milk, stock and a good pinch of salt. Bring the heat down to a medium low and let this bubble and simmer while the pasta cooks.
Using a sieve, transfer the semi-cooked pasta to the sauce and let this simmer another three or so minutes. Add the spinach one handful at a time, letting it wilt as you add. Add another pinch of salt about now.
Off the heat, squeeze in the juice of half a lemon. Garnish with plenty of parmesan cheese and serve immediately!
Serves four.