Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook for 8 to 10 minutes, or until al dente. Drain and set aside.

In a blender, add scooped avocado flesh, basil, spinach, minced garlic, lemon juice, and salt. Blend until creamy, adding olive oil gradually.

In a large mixing bowl, combine the warm, drained spaghetti with the creamy avocado sauce, tossing until coated.

Serve immediately, garnishing with Parmesan cheese, cherry tomatoes, or fresh basil if desired.