In a blender, combine the roasted red peppers, tomatoes, garlic, almonds, red wine vinegar, olive oil, bread, salt and smoked paprika. Blend until smooth, and set aside.
Cook pasta according to package directions.
While pasta is cooking, cook the ground turkey in a large frying pan, breaking it up into small pieces. Cook until no pink remains (7-10 minutes).
Add the spiralized zucchini, and cook, using tongs to move it around in the pan, for 3 minutes.
Add the cooked pasta to the pan, and toss with the ground turkey and zucchini noodles until evenly distributed.
Add the romesco sauce to the pan and toss everything to coat.
Sprinkle with Parmesan cheese and serve immediately.