Start water to boil for pasta while preparing other aspects of the dish.(or, at least, this is what I do ;)
Start lemon cream sauce by heating wine or stock and lemon juice and allow to fully simmer while starting the next step.
In dutch oven or high sided skillet(I used my cast iron), saute jalapenos and onions in butter and olive oil until onion turns slightly opaque.
Add garlic, spinach and tomatoes and simmer while continuing the lemon cream sauce.
Once stock and juice has reduced by half, slowly whisk in cream and simmer about 5 minutes.
Add tilapia fillets to tomato/spinach pan, reduce heat, cover and let steam/simmer while finishing cream sauce.
To simmering cream sauce, add butter, 1-2T at a time, whisking constantly to achieve a thick, combined sauce.
Add salt and pepper and basil to taste.
Toss with hot, drained pasta See Photo
Serve a fillet of tilapia over bed of pasta, topped with spinach/tomato sauce.
***please note, I tried to set this recipe up in a good order of preparing it, rather than the usual one aspect of the dish at a time, in hopes of making it easier to make sure all the components are done at the same time! :)