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Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet. Add onion and salt and saute over medium heat for about 5 minutes, or until onion begins to soften.
Add broccoli, cauliflower, and half the garlic to skillet. Stir and cook for about 5 minutes, or until vegetables are just barely tender. Add green beans, peas, bell pepper, and squash. Cook approximately 5 minutes more, then stir in remaining garlic. Cook another minute and set aside.
Once water is boiling, add fusilli and cook about 12 minutes, or until tender but still al dente. Drain thoroughly and transfer to a large bowl. Add vegetable sauté and toss with tongs to combine thoroughly.
Sprinkle in scallions, parsley, basil, and Parmesan and toss again. Grind in black pepper and serve topped with pine nuts (if using).
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