Preheat your oven to 500°F (260°C). On a baking sheet, place whole red bell peppers, ensuring they are spaced apart. Roast for about 20-30 minutes, turning occasionally, until the skins are well-charred and blistered.

While the red peppers are roasting, heat a tablespoon of olive oil in a large sauté pan over medium heat. Add the diced onions and sauté for about 7 minutes until they are tender and translucent.

Then, stir in the minced garlic and cook for an additional minute, until fragrant.

Once the peppers are roasted, remove them from the oven and cover them with foil for about 5 minutes to loosen the skins. Peel off the charred skin, remove the stems and seeds, and chop the peppers into pieces.

In the pan with your sautéed onions and garlic, pour in the fat-free half & half. Add the garlic and herb goat cheese and stir gently until both cheeses are melted and the mixture is smooth.

Fold the chopped roasted peppers and grated Parmigiano Reggiano into the sauce. Stir until well-combined.

Using an immersion blender or a regular blender, puree the sauce until you achieve your desired smoothness.

Toss the sauce with your cooked linguine in the sauté pan over low heat, stirring well to coat all the pasta evenly.

To serve, plate the pasta warm and garnish with additional grated Parmigiano Reggiano and freshly cracked pepper.