Cook penne according to package directions to al dente; drain.  Meanwhile, heat olive oil in a large skillet.  Combine melted margarine and garlic in a shallow dish.  Place the flour in another dish.  Dip the tilapia in the garlic margarine, then in the flour.  Cook the tilapia in the oil until golden brown, turning once (about 5 minutes total).  Pour in the rice milk, lemon juice, and remaining garlic margarine mixture.  Stir in jalapenos, salt, paprika, garlic powder, and peppers.  Bring to a simmer and allow to cook until sauce has reduced slightly, about 2 minutes.  Mix the spinach into the sauce and cook until wilted.  Stir in the chopped tomato and cooked pasta.