Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 minutes.
Stir in the zucchini and cook until it begins to soften, about 2 minutes. Add the green beans and broth and cook, stirring occasionally, until the beans are almost tender, about 3 minutes. Stir in the tomatoes, pinto beans, basil, salt & pepper and cook until the green beans are tender and the sauce is slightly thickened, about 4 minutes longer.
Meanwhile, cook the rotini in the boiling water until just tender. Drain well. Transfer the vegetable mixture to a large bowl, add the rotini, and toss to combine. Sprinkle with the parmesan cheese and serve.