Preheat your oven to 500°F (260°C). Arrange the red bell peppers on a baking sheet and roast for 20 to 30 minutes, or until charred, turning occasionally.

While the peppers are roasting, heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic; sauté for about 7 minutes until translucent.

Pour in the fat-free half and half into the skillet, stir to combine, then add the goat cheese, allowing it to melt into the sauce over low heat.

After the peppers have steamed and cooled slightly, peel the skin, remove stems and seeds, chop into small pieces, and add to the sauce with Parmigiano Reggiano.

Blend the sauce using an immersion blender until smooth and creamy, or carefully transfer to a food processor and then return to the skillet.

Cook linguine according to package instructions until al dente. Drain and add directly to the creamy sauce, tossing gently until well coated.

Taste and adjust seasoning with salt and pepper as desired. Serve hot, garnished with additional Parmesan cheese and parsley.