Steam carrot, covered, 5 minutes or until crisp-tender. Set aside.
Cook pasta according to package directions, omitting salt and fat. Drain well, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add leek and next 5 ingredients (leek through garlic); sauté 5 minutes. Add carrot, peas, vermouth, and salt. Cover, reduce heat, and simmer 2 minutes.
Combine pasta, vegetable mixture, cheese, and fennel fronds in a bowl, and toss well.