Bring a large pot of salted water to a boil.
Add the elbow macaroni pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
While the pasta cooks, heat olive oil in a medium saucepan over medium heat.
Add the finely chopped carrot and zucchini to the saucepan and sauté for 5 minutes until softened.
Stir in the crushed tomatoes, garlic powder, dried basil, salt, and black pepper.
Simmer the sauce for 5 minutes, stirring occasionally.
Drain the cooked pasta and return it to the pot.
Pour the tomato and vegetable sauce over the pasta and stir to combine evenly.
Divide the pasta among four plates and sprinkle each serving with grated Parmesan cheese.
Serve warm.